Wednesday, November 3, 2010

Pumpkin Pie

I love pumpkin pie, although I know some of you don't.

Last weekend, when the boys were cleaning out their pumpkins,
Ryan carefully saved the seeds, and then scraped some of the meat from the inside of the pumpkins. He was seemingly fascinated that it came out in shreds similar in size to linguini, and begged me to cook it. Having little else to do at that instant, I rinsed it, put it in a pot and simmered it a while, until it was tender. Ryan ate some in a bowl, with butter and brown sugar, and declared after his first bite that I must use the balance for pumpkin pie. Oh, well, why not?
So, if you're going to cook your own pumpkin, cook it until tender, drain well, then stir the drained bits a lot and let it continue to drain. It will be more watery than the canned variety, but it was surprisingly good.

And, am I the only person who's annoyed that all pumpkin pie recipes call for evapora
ted milk? Well, my 1950s edition of Fannie Farmer's cookbook didn't! And so, off I went to....

FANNIE FARMER'S PUMPKIN PIE, 1950s Style!

1 unbaked pie crust (9" deep dish pie plate) - buy one or try mine
1-1/2 cups cooked pumpkin puree (canned or homemade, if you're bored)
2/3 cup brown sugar
1 tsp cinnamon
1/2 tsp ground ginger

1/2 tsp ground nutmeg
1/2 tsp salt

2 eggs, slightly beaten
1-1/2 cups milk
1/2 cup heavy cream

Preheat the oven to 450F. Combine the pumpkin, spices, eggs, milk and cream. Beat until smooth. Pour into the pie shell.
Bake at 450F for 10 minutes, then reduce the heat to 300F without opening the oven door, and bake another 45 to 55 minutes, until a knife inserted in the center comes out clean. (Try to keep your camera away from picture taking fools like my son, so you don't have to admit that your kitchen is very cluttered while you cook.)

Let the pie cool before cutting. Serve with whipped cream or ice cream, if desired.

If you make your own pumpkin, use only 1-1/4 cup milk and 2 tbsp dried milk powder. The pumpkin will be wetter than canned pumpkin. If you use the full amount of milk, it will take a lot longer for the pie to set. Trust me on this issue.

And the pie didn't last until the next day. *sigh* I would very much like some now, but it's only a fond memory.

15 comments:

TavoLini said...

That looks delicious--I've never made pie without using the evaporated milk! Is there much difference in taste?

Food, Fun and Life in the Charente said...

I love your new header picture, I also love pumpkin anyway you can cook it. This looks very yummy to me. Diane

The Blonde Duck said...

See, I've never been as crazy as pumpkin pie b/c it seemed too squishy. But this looks more custardy. I shall make it!

Channon said...

Love pumpkin pie, and I've made it with fresh pumpkin and without, with evaporated milk and without. Just depends on what book I grab, and what I have on hand.

Linda said...

My very favorite pie!!!

Pam said...

How great is that?!? I love that you made pumpkin pie out of your Halloween pumpkins.

doggybloggy said...

nothing - absolutley nothing beats pumpkin pie made with fresh pumpkin...

gMarie said...

You slay me! Teach that boy to cook! I saw one of the food network people made pumpkin pudding the other day - it did start with instant vanilla pudding but looked yummy! g

All Our Fingers in the Pie said...

I love pumpkin pie. This looks delicious!






Dr.Sameena Prathap
said...

Hi,

The pumpkin pie looks amazing....:)

Dr.Sameena@

http://www.myeasytocookrecipes.blogspot.com

Kitty M said...

Hope all is well Marjie - Oooh I have seen some lovely pumpkin pie and cupcake recipes over the past few weeks. I don't think I've ever spotted canned pumpkin in the UK in the supermarkets - I'll have to look out for it next time I am near a specialist deli. Have a fun week - Kisses Kitty xxx

Pam said...

I have never baked a pumpkin pie! I use some frozen recipe that I've had for ages.

Mickle in NZ said...

Hooray - I've found someone else who uses their ceramic cooktop as an extension of their bench (counter) top. Like Diane I love pumpkin - here it is mostly used as a savoury veggie, and my own fav is roasted pumpkin.

Your pie looks so good! You'd better get Ryan on pumpkin duty (including cooking it into a puree) for Thanksgiving. (BTW - cats aren't into pumpkin, should little Winston be coming for Thanksgiving)

Sending much care, love and many huggles to you and all at your home today,

Michelle xxx and a silently sleeping Zebby Cat

Nichole said...

YUM-O!!!!!!!

KEJ said...

HI! Thank you so much for posting this. I was just looking through my recently passed grandmother's "The Boston Cooking School Cook Book" (1945) and wondering if I had to sub evap canned milk. I know I am 3 years late to this post, but thank you nonetheless. I am excited to make it!

Best, Kristin