Recipes: Then and Now

Recipes from the past updated for today

Post #15 Pumpkin Pie

October 1, 2014

I know it may seem too soon, but, Holiday meal planning and cooking is fast approaching. I would like to get a few of my best recipes to you in time to try them and possibly include one or two in your plans. These are some of the best I have to offer. In the next few postings of ‘Recipes: Then and Now’ I will share with you my treasures. Some of these have been bringing joy to the Holidays for me and my family for many, many years.

This is an updated version of a very old recipe. It was given to me by an exceptionally special lady; I called her ‘Miss Potts’. It was the recipe her mother had used and passed on to her. She used it for many years and then passed it along to every one in the family who wanted it, including me. When I got it I did some updating. Not to brag, but I did win a blue ribbon for this pie at the Indiana State Fair in 1992. So it does seem to have something going for it. Many thanks go to my beloved ‘Miss Potts’ for sharing it with me. I’ll start with the original, just as she passed it along.

Pumpkin Pie

1 cup pumpkin

1 cup sugar

1 tablespoon flour

2 eggs, beaten

1 teaspoon ginger

1 teaspoon cinnamon

2 cups milk

Beat eggs in bowl; add pumpkin and all other ingredients. Line pie tin with crust, pour into pan. Bake in moderate oven till knife inserted in center comes out clean.

So, the changes I made were to specify fresh pumpkin, not canned. It really makes a big difference. See below about making your own pumpkin puree. Also, the brown sugar adds a nice touch of something special. The evaporated milk makes it rich and smooth. I use a refrigerated pie crust because no one can tell the difference, but if you want to really impress, make the crust from scratch. The blender is the tool to use with this pie recipe. Once the ingredients are blended well I place the empty crust on the oven rack and pour in the filling right out of the blender container. No slopping the filling all over trying to get the pie into the oven.

Pumpkin Pie

1 cup fresh pumpkin puree, for the best results use no substitutes

½ cup sugar

½ cup brown sugar

1 tablespoon flour

2 large eggs

1 teaspoon ginger

1 teaspoon cinnamon

1 can evaporated milk, 12 ounces

In blender container, beat eggs, pumpkin and milk. In small bowl blend sugars, flour and spices. Add to blender and whirl till smooth. Pour into pastry lined glass pie pan and bake at 350 degrees for 50 to 60 minutes.

Pumpkin Puree

Pumpkin prepared this way freezes quite well so don’t let any go to waste. I freeze it in the one cup amount I need for this pie recipe. So all I do is thaw the one portion and I am on my way to a great dessert. This is not too difficult but it is messy at times. Be sure to ask for a ‘Sugar’ or ‘Pie’ Pumpkin. These are small and easy to handle and most of all they will have the taste you are looking for. The large field pumpkins don’t have the proper flavor and are excessively stringy. They are best used for the family jack-o’-lantern.

Wash the outside of the pumpkin, break off the stem and cut in half. Remove the seeds and any strings. Place cut side down in a shallow baking pan and bake at 325 degrees for 45 minutes to an hour, till it is very soft when you press on it. Let cool completely and scoop the pulp out of the skin and discard the skin. Press through a sieve to remove any strings. Measure the pulp into one cup portions and use fresh just as it is or freeze for use later.