Smooth Pumpkin Pie
Main Recipe
SMOOTH PUMPKIN PIE
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.
Time: 85 minutes
Number Of Ingredients: 10
Ingredients: pumpkin puree,salt,cinnamon,mace,ginger,ground cloves,light brown sugar,eggs,cream,milk
Steps:
- line a deep nine-inch pie pan with pastry and flute the edges high as the filling is generous
- 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
- preheat over to 450f
- mix the can of pumpkin , salt , spices , and brown sugar until well blended
- beat the eggs lightly and add the cream or evaporated milk and then beat
- stir the egg mixture into the pumpkin mixture and add the scalded milk and stir until just blended
- pour the mixture into the chilled pie shell
- 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
- 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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