Fresh Pumpkin Pie: 1997 Country Cookbook
Do you use fresh pumpkin to make your pie? Try this country recipe.
This recipe comes from a small-town cookbook created from local recipes to celebrate the centennial of the community (1897-1997) by the Carrollton Community Club, Carrollton, Iowa, p. 142.
The photo image courtesy of Wikimedia Commons: http://en.wikipedia.org/wiki/Pumpkin_pie
- 2 c. chopped fresh pumpkin
- 1/2 c. whipped cream
- 1 tsp. vanilla
- 2/3 c. brown sugar
- 2 eggs
- 1/4 tsp. cloves
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- 1/8 tsp. ginger
- 1/4 tsp. nutmeg
- Pinch of salt
- 1/2 c. milk
- 1 (9in) unbaked pie shell
- Preheat oven to 425 degrees. Slice outer skin off pumpkin and chop in cubes. Chunks can be frozen in bags and skin cut later (very easy after freezing). Blend all ingredients in blender until smooth. Pour into shell. Bake at 425 degrees for 20 minutes. Lower temperature to 275 degrees. Bake for 35 to 45 minutes, or until knife comes out clean.
Real pumpkin or from a can for your pie? - Comments welcomed! ;-)
For your pie, do you use fresh pumpkin or from a can?