Pumpkin Pie!
Between Halloween and Thanksgiving we’ve made Pumpkin Pie twice. That’s 4 pies. It’s good.
INGREDIENTS:
* 2 (9 inch) unbaked pie crust
* 2 eggs, lightly beaten
* 1 (12 fluid ounce) can evaporated milk
* 2 cups pumpkin puree
* 3/4 cup white sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon ground ginger
* 2 teaspoons ground cinnamon
* 1 teaspoon ground allspice
* 1 1/2 teaspoons ground cloves
DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a medium bowl, mix the eggs, evaporated milk and pumpkin.
3. In a separate medium bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
4. Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, or until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.
December 2nd, 2005 at 2:26 am
Hi Matt,
Last night I didn’t feel like working on garage doors and I needed something to do, so I decided to try making pumpkin pies from squash (squash pies). At work, I downloaded your recipes, and called your mom to see what ingredients we didn’t have. I also downloaded info on how to make pumpkin puree (as I forgot exactly what you told me to do) On the way home, I stopped at the store for pie crust, ground allspice, evap milk, and ground cloves. At home, I split and cleaned the squash, put them in the oven in a pan w/water to let them bake and soften for 90 mins. When your mom got home, she told me the graham cracker pie crusts I purchased would not work (how was I to know?) and she found me a recipe for making regular crusts. She also looked in the oven and noticed that all the water had disappeared from the pan, so I added another cup. I make the dough (almost ALL flour and fat!), rolled it out and lined the 2 pie pans. They looked very nice, but next time I think I’d roll out the dough thinner. By this time, the squashs (squashes?) were done, so I scraped all the stuff out of the skin. This went very well. Then I used a mixer to make it all real smooth. Then I added the eggs and evap milk and mixed more. I mixed up all the other dry ingredients and added them to the liquid stuff. I was surprised that it was still VERY thin (liquidy), I thought it would be thicker like pudding. I poured the stuff into the 2 crusts and put them in the oven. You’ve probably heard your mom talking about how poorly our oven works after the renters used it for 7 years. She is absolutely right. It doesn’t seem to keep its temperature at all constant, its temperature seems to be at least 100 degrees lower than the dial indicates, and it seems to heat the house way more than it heats the pies. After the required 45 minutes, I checked the pies with a knife - not done. After 1 hour, checked again - not done. After several more checkings, we finally gave up on the clean knife theory and pulled the pies out 2 hours later. After letting them cool down thoroughly (for about 30 seconds), I had to taste. They were really quite good - but I didn’t care for the crust (I don’t really like the crust on any pies), and there was one spice that was too heavy for me - I think it was the allspice (next time I’ll use only half as much). So, thanks for the recipe - we are enjoying the squash pies. Tonight I think I’ll be working on the garage doors.
SYL
Dad
December 2nd, 2005 at 2:28 am
OMG, Tom is cooking!
December 2nd, 2005 at 2:30 am
“Wow you’re bored.”
December 2nd, 2005 at 2:35 am
good work on the pies..ours were really runny before we cooked them too…they kinda set up once you take them out of the oven..and probably still do some baking on the coutertop. also, when we made the pumpkin puree, we cut up the pumpkin and just boiled it on the stove for about a 1/2 hour…til it was tender, then we just mixed it up with a hand mixer. one pumpkin made probably 10 cups…and we weren’t really being very cautious about hacking away the pumpkin meat. anyway, again, good work. -matt