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.
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.
William LeFebvre Department of Computer Science, Rice University, Houston, Texas, USA phil@Rice.eduRecipe last modified: 1 Dec 86
Path: decwrl!recipes From: email@example.com (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.