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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This recipe came from a Farming in BC newspaper. It's the Family Favourite Recipes by Pauline McDonald. I've used my own pumpkin I grew in my garden and with this recipe it is the best pumpkin pie I have ever tasted. Ingredients:
1 (14 ounce) can plain pumpkin puree |
3/4 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon mace |
3/4 teaspoon ginger |
1 dash ground cloves |
3/4 cup light brown sugar |
2 eggs |
1/2 cup cream or 1/2 cup evaporated milk |
3/4 cup milk, scalded |
Directions:
1. Line a deep nine-inch pie pan with pastry and flute the edges high as the filling is generous.
2. Chill the crust approximately 20 minutes in the freezer while you prepare the filling. The cooling of the pastry helps to prevent a soggy bottom.
3. Preheat over to 450°F.
4. Mix the can of pumpkin, salt, spices, and brown sugar until well blended.
5. Beat the eggs lightly and add the cream or evaporated milk and then beat.
6. Stir the egg mixture into the pumpkin mixture and add the scalded milk and stir until just blended.
7. Pour the mixture into the chilled pie shell.
8. Bake in hot 450 F oven for 25 minutes, then reduce oven heat to 350 F and bake for 35 minutes longer or until done.
9. If you wish to use fresh pumpkin from the garden proceed by peeling pumpkin, cut it in thin slices and put in a heavy saucepan with water to cover over low heat. Cook slowly until all the water is absorbed. Stir often when the water is almost absorbed to prevent sticking. Mash and set aside to cool.
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