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.
