With the holidays approaching who is not thinking about the yummy desserts that come after the main meal? This is one of my favorite Pumpkin Pie recipes that I have ever tried. It gets rave reviews and can also be used as a custard rather than a pie.
This recipe is adapted slightly from The Boston Cooking School Cook Book 1942 edition.
We had a bumper crop of sugar pumpkins this year so a from scratch pumpkin pie was in order. I started out by slicing a pumpkin in half and removing the seeds, then steaming it in the oven (350 degrees for about 60 minutes).
The pumpkin meat fell off the skin with out difficulty. My family was so very impressed with how sweet the pumpkin was on its own. My 14 month old ate a small bowl full as a snack.
To make the pie you simply mix together
3 C fresh steamed pumpkin
3/4 C brown sugar (light)
3/4 C white sugar
2 Tbsp Molasses
1/4 tsp powdered cloves
3 tsp cinnamon
3 tsp ground ginger
1 tsp salt
4 eggs slightly beaten
1 Tbsp vanilla
2 C scalded milk
Now I don’t like to sit and watch something on the stove if I don’t need to. Scalded milk is something I typically just let my microwave take care of. You want the milk to reach 175 degrees. I use the beverage setting on my microwave.
When all of these ingredients are mixed together, the resulting filling will be quite liquid, don’t worry it will set.
You will need a bottom crust of your favorite pie crust. I have included a like to Grandma Shirleys Pie Crust recipe, my personal favorite.
This recipe will make two 9 in pies, as I have said before I use 9 1/2 in pie plates so I don’t get two full pies. No, worries I have a plan for the extra filling.
I fill two ramekins 3/4 full with Pumpkin Pie filling. I bake those along with my pie in a water bath, which comes half way up the ramekin.
Bake the pie for 10 minutes at 450 degrees, then reduce the temperature to 350 degrees for 50-60 minutes.
The pie is done when the center of the pie is set when you jiggle the pie plate.
Let the pie fully cool before cutting and serve with whipped cream. Enjoy!