Friday, October 19, 2012

Mom's Pumpkin Pie Recipe

My mom's pumpkin pie recipe is in my recent interview on Jama's Alphabet Soup blog, but I thought I'd copy it here too, since it's the time of year to eat, eat, eat pumpkin pie. Pumpkins play a role in the picture book I illustrated called THE GOODBYE CANCER GARDEN, and pumpkin pie is one of my all-time favorite foods. Not just any pumpkin pie, though. It has to be my mom’s recipe. The spices are just perfect in hers, and seem off to me when I try other pumpkin pies. I may be a bit biased, but try this recipe and see.
1-1/3 cup sifted regular flour
½ teaspoon salt
½ cup Crisco shortening
3 tablespoons water
Spoon the flour lightly into measuring cup. Combine flour and salt in mixing bowl. Add Crisco. With a pastry blender or 2 knives, cut in Crisco until uniform; mixture should be coarse. Sprinkle with water, a tablespoon at a time; toss with fork. Work dough into a firm ball with your hands.
On a floured surface, roll dough to a circle about 1.5” larger than inverted pie plate (9-inch deep-dish for pumpkin pie). Gently ease dough into pie plate without stretching. Fold under the top edge to make it double thickness around the rim and flute it with your fingers.
“Pie pumpkins” are sweeter and less grainy than the usual jack-o-lantern type pumpkins. Grocery stores or your farmer’s market should carry them during pumpkin season. One pie pumpkin yields more than enough for one pie; I’ve gotten over 5 cups of pumpkin out of a bigger one.

Cut the pumpkin in half. I’ve found the best tool for this is a cheap, little, jack-o-lantern carving knife. Scrape the insides out using an ice cream scoop. If you’d like, save the seeds and roast them in the oven with a bit of salt, oil, and/or cinnamon or any spices. Mmmm…
You can cook the pumpkin several different ways: steaming, baking, pressure cooker, or microwave. I stuck mine in a microwave bowl on high for 15 minutes or until it’s soft enough to scoop out easily.
Scoop it into a blender or blend it using a stick blender until it’s smooth. Use 15 oz for the pumpkin pie recipe below. It comes to about 1 2/3 cup if you don’t have a kitchen scale.
15 oz puréed pumpkin (you can use fresh or canned pumpkin)
2 eggs
¾ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon ginger
1 cup fat-free evaporated milk
Preheat oven to 425 degrees. Mix well sugar, salt, and spices in a small bowl. Beat eggs briefly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into unbaked 9-inch deep-dish pie crust. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees; bake 40 minutes or until butter knife inserted near center comes out clean. Sometimes it takes a lot longer to bake if you use fresh pumpkin. Refrigerate leftovers. Yum…

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