Recipes

[humphrey]

Here is the pumpkin pie I made over the weekend, it came out soooo good. It’s from Old Farmer’s Almanac, one of their compilation little cookbooks. I doubled the recipe as I had two crusts and made a few small changes noted below. I used puree from the sugar pumpkins I baked and froze back in November.

Pumpkin Pie

2 cups pumpkin puree (I used 2 1/2 cups)
2/3 cup brown sugar
1/3 cup white sugar
1 tbsp flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp aalspice
pinch black pepper
1 cup light cream
1/3 cup milk (I left this out due to the ‘real’ pumpkin being more watery than canned)
2 eggs, beaten
1 tsp vanilla
1 pie shell, 9-10 inch (I used 10”)

Preheat oven to 400F. In large bowl mix all ingredients with wisk until smooth. (I actually used the Kitchen Aid mixer and beat until it got a bit lighter in color and a bit bigger from the cream). Pour into partially baked shell (you’ll notice it doesn’t say this above in the ingredients, so of course I didn’t notice and poured into unbaked shell). Bake 45-55 minutes until set but still wobbly a bit in center (My pies never got that slightly gelatinous “set” look or feel, they still felt wet to the touch in the center, but were set when cut. It was the perfect texture!). Cool on rack.