- The Pumpkin Puree:
-
- 1 (5 to 8-pound) pumpkin*
- Cut off the top of the
pumpkin and scrape out all the seeds and membrane (a large metal serving spoon works
well).
- Carefully cut it into
sections with a paring
knife.
- Cut the skin off the flesh.
Steam the flesh until tender.
- Puree in a food processor or blender until smooth.
Do NOT boil pumpkin - it
will soak up the water and make a watery pie.
- The Pumpkin Pie:
-
- 1 9-inch unbaked pie crust
(see
recipe)
- 3/4 cup firmly packed
dark brown sugar
- 1/4 cup sugar
- 2 tablespoons all-purpose
flour
- 1 tablespoon molasses
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 cups pumpkin puree
- 3 large eggs, beaten lightly
- 1 3/4 cups heavy cream
- Sweetened whipped cream
as an accompaniment
- Preheat oven to 425*F
(220*C). Prepare pastry; set aside.
- Combine brown sugar, sugar,
flour, molasses, cinnamon, ginger, nutmeg, cloves and salt in bowl. Stir in pumpkin puree.
Add eggs and heavy cream to
the pumpkin mixture; mix well.
- Pour filling into unbaked
pie crust (see hint). Bake
pie in the middle of oven for 15 minutes; reduce oven temperature
to 350*F (180*C) and
bake for 45 minutes longer, or until knife inserted in center
comes out clean. Cool completely.
Keep refrigerated.
- Serve with a dollop of
sweetened whipped cream, if desired.
Makes 8 servings.
Hint: To help prevent the
pie crust from becoming soggy in a custard-style pie, carefully break one of the
recipe's eggs into unbaked pie crust, swish it around to cover entire surface with egg white and
then pour the egg out into your
mixing bowl for the filling.
*Small, immature pumpkins provide
the most flavor. Pumpkins smaller in size are more tender and less stringy than the
larger variety. Select pumpkins anywhere between five to eight pounds.
