Golden
Egg
Extraordinary
Gourmet
Food
Cooking from New England
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The Golden Egg Extraordinary Gourmet Food | Jasper White Cooking from New England |
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This pie is almost as traditional as the turkey at Thanksgiving. The Pilgrims almost certainly ate pumpkin at the first Thanksgiving, but it is doubtful they ate it in pie. I have used this very fine recipe many times. It is a bit lighter than other versions.
| Ingredients | |
| Makes one nine-inch pie | |
1. Prepare the pie dough, roll it out and line a 9-inch pie pan. Keep chilled. Prepare the pumpkin puree.
2. Preheat the oven to 375 degrees. Combine cream, milk and sugar in a small saucepan and heat slowly over low heat. Do not boil.
3. Combine the pumpkin puree, eggs, molasses, cinnamon, nutmeg, cloves, ginger and salt in a bowl; slowly pour in the hot cream mixture, stirring constantly.
4. Pour into the pie crust and place in the preheated oven; bake for 10 minutes. Turn the oven down to 350 degrees and continue to bake for 30 minutes more or until set. Stick a toothpick into the center of the pie to see if it is done; it should come out clean. Allow to cool. Serve with whipped cream.
1. Preheat the oven to 400 degrees. Quarter one pumpkin (about 5 pounds) and remove the seeds. (Roast the seeds for a snack, if desired.) Cut the pumpkin in chunks. Place in a baking pan with 2 cups hot water, cover with a lid or aluminum foil and bake for 1 hour or until tender.
2. Drain in a colander. When cool enough to handle, scoop out the pumpkin flesh and pass it through a food mill or puree it in a food processor. The puree may be frozen.
Makes about three and a half cups puree.
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