PUMPKIN PIE III

A Pumpkin Pie with flour

This is my mother's recipe for her traditional Thanksgiving dinner pumpkin pie. It is different from most other pumpkin pie recipes in that flour and brown sugar are used in the batter. Even my wife, who is not a big pumpkin pie fan, thought this was a yummy pie.

When my parents first got married, every pumpkin pie my mom made for my dad was rejected with the comment "it's not like mother used to make." She even tried to use his mother's recipe, but she could not follow it: his mother used ordinary kitchen utensils for measuring devices (like a teacup for a "cup," a real table spoon for a "tablespoon," etc.). She finally found a recipe that looked similar to grandma's. Through the years she has altered it slightly to make the pie even more tastier.

Ingredients

(Makes one pie)

30 g butter, melted
800 g pumpkin (one standard can)
2 eggs
15 g flour
25 cl evaporated milk
100 g dark brown sugar
90 g white sugar
5 ml ginger
5 ml cinnamon
1 ml mace
1 ml cloves, ground
2.5 ml salt
1 standard uncooked pie shell

Procedure

Preheat the oven to 230C
Beat the eggs until frothy.
Mix in the sugars and the flour.
Mix in the spices and the salt.
Mix in the pumpkin.
Mix in the melted butter.
Finally, mix in the milk.
Pour the mix into the pie crust and bake at 230C for 15 minutes.
Decrease heat to 190C and bake for an additional 45 minutes.
Remove the pie from the oven and set it out to cool.

Notes

Don't be surprised if the pie rises slightly. It will go down again after it cools.

Make sure you get just pumpkin. Don't use a can of "pumpkin pie mix" instead! If you were very ambitious, you could gut a pumpkin yourself for this recipe, but I have never had the time or courage to do that.

You can buy a pie shell crust or you can make your own. Certainly, the results are better when you make your own.

Light brown sugar can be used instead of dark, but the result isn't as good.

Rating

Difficulty: easy to moderate.
Time: 20 minutes preparation, 1 hour cooking, plus desired cooling time.
Precision: measure the ingredients, especially the spices.

Contributor

 
William LeFebvre 
Department of Computer Science, Rice University, Houston, Texas, USA 
phil@Rice.edu

Recipe last modified: 1 Dec 86

Original header

Path: decwrl!recipes
From: phil@rice.edu (William LeFebvre)
Newsgroups: alt.gourmand
Subject: RECIPE: Pumpkin pie 3
Message-ID: <12119@decwrl.DEC.COM>
Date: 15 Nov 87 05:57:22 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: 
Organization: Rice University, Houston, Texas, USA
Lines: 89
Approved: reid@decwrl.UUCP

 Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.