Channeling the Ancestors

Pumpkin pie isn’t just for Thanksgiving, you know. It’s good for any holiday. Even Valentine’s Day.

I know I admitted that I am not a pumpkin fanatic, but perhaps that is because people make every pumpkin recipe they can between Thanksgiving and the New Year. Too much all at once.

Since winter squashes and pumpkins last for months in cool storage - long into the winter and even beyond - why not spread the love?

Even though we are in “high season” for pumpkin recipes, I am going out on a limb with one more.

Today’s recipe for pumpkin pie is from my friend Patricia. Actually, the recipe comes from her ancestors – she told me the recipe goes way back. It is, honestly, the best pumpkin pie I have ever had - or made.

But it wasn’t her ancestors I was channeling. It was mine.

Earliest settlers of the United States most likely made their pumpkin pie much more savory, without sugar.

So when I made today’s pie, I put it in the oven only to discover the measuring cup of brown sugar untouched on the counter. I know I must have been channeling my ancestors.

However, my momentary lapse into the 18th century was soon over; I quickly pulled the pie out of the oven and gently whisked in the sugar.

Crisis averted. Best pumpkin pie saved.

~ David

Pumpkin Pie

1 recipe basic pie crust
1 cup steamed, strained pumpkin
3/4 cup dark brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch salt
2 eggs
2 cups cream
unsweetened whipped cream, for serving


Preheat oven to 450°F. Line a 9- or 10-inch pie plate with the pastry dough; trim and crimp edges.

Combine remaining ingredients (including the brown sugar) in a large bowl and beat until smooth. Pour into crust. Bake 10 minutes, then lower the heat to 350°F and bake for 45-60 minutes longer, or until the filling is firm and set. Serve warm or room temperature with whipped cream.


Serves 8.

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