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 Nothing says “I love you” to your
family and friends around the holidays more than a pie made from a
garden fresh pumpkin. The flavor is unmatched by even the best
canned mix, and while it takes a little longer to peel and slice the
“real thing”, I think you’ll find the homemade flavor is well worth
your time.
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1 |
medium-size, fresh
pie pumpkin, boiled (or 2 cups canned |
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pumpkin) |
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2 |
large eggs |
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2 |
(5 ounces each)
cans evaporated milk |
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1/2 |
cup sugar |
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1/4 |
cup brown sugar |
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1 |
tablespoon
all-purpose flour
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2 |
(9 inch) unbaked
pastry shells |
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1 |
teaspoon ground
cinnamon |
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1/4 |
teaspoon ground cloves
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1/8 |
teaspoon ground nutmeg
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1/4 |
teaspoon allspice |
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1/2 |
teaspoon pumpkin pie spice |
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Garnish with walnuts, halved and whipped cream |
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Peel and
slice 1 medium ‘pie pumpkin’ into large chunks. Boil until
tender. Place
cooked pumpkin in a large strainer and let it drain for at least 30 minutes
or until most of the excess water has drained off. Measure
out 2 cups of drained pumpkin into a large mixing bowl; beat on
medium speed until smooth. Add
eggs, sugar, brown sugar and spices; beat until well blended. Stir in
evaporated milk and flour; continue to beat until all ingredients are
thoroughly mixed. Pour
into unbaked pastry shells. Bake at 425 degrees for 15 minutes. Reduce
temperature to 350 degrees and cook for 40 minutes. Pie is done
when toothpick inserted in center comes out clean. Garnish with
walnuts and serve with a dollop of whipped cream.
Yield:
2 pies or 16 servings.
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