| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Browned, strained pumpkin |
| 3 | tb | All purpose flour |
| 1 | c | Brown sugar |
| 2 | c | Milk |
| 1 | c | Cream * |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 1/2 | ts | Nutmeg |
| 2 | Eggs, beaten | |
| 1 | Pie dough for 2 pies | |
| 2 | tb | Sugar |
| 1 | Ginger |
INSTRUCTIONS
* Recipe calls for heavy cream if possible, I prefer 2% canned milk. This recipe calls for browned pumpkin which is accomplished by buttering a heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat, stirring and turning so all parts dry properly. Keep this up til it is reduced to 1 1/2 cups. It will be slightly browned. Place the browned pumpkin in a bowl, sprinkle with 2 tbsp of the flour and brown sugar and stir til thoroughly mixed. Scald milk. Add the cream, cinnamon, ginger and nutmeg. Pour over pumpkin mixture. Mix and add the eggs. Beat together til well mixed. Line pie plates with dough, well built up around edges. Mix together the 2 tbsp sugar the remaining tbsp of flour and the pinch of spice. Sprinkle over bottom pie crusts, spreading all over with tips of fingers. This prevents sogginess. Fill shell 3/4 full. Place strips of foil around edge and place in a preheated 450 oven. Bake for 15 minutes and reduce the heat to 325. Bake 30 minutes longer. Pie is done when the mixture shakes just in the middle when moved back and forth. Serve hot or cold.
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