Pumpkin Pie

Making a pumpkin pie from scratch isn’t nearly as daunting as one may think, and the earthy, rustic flavor that a fresh pumpkin gives is well worth the extra effort. This is a tried-and-true recipe I’ve enjoyed making many times.

Start with a sugar baby or pie pumpkin.

Wash pumpkin, cut into quarters, remove seeds and stringy stuff.

Peel and chop the pumpkin into cubes, cover with water and bring to a boil, reduce heat to a simmer and cook until fork tender, 12 to 20 minutes.

Drain the water and mash the pumpkin with a potato masher or puree in a food processor.Fresh pumpkin pie(About.com Southern Food)

Ingredients:
½ cup light brown sugar, firmly packed
½ teaspoon salt
1/8 teaspoon cloves
1½ teaspoons cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1¾ cups fresh cooked pumpkin, pureed or mashed (one 3- to 4-pound sugar baby will yield this amount)
¼ cup light corn syrup
2 eggs slightly beaten
2 tablespoons melted butter
½ cup evaporated milk
½ cup milk, scalded egg white
1 unbaked pie shell (9-inch, recipe follows)
Whipping cream

Preparation:
Mix sugar, salt and spices. Add pumpkin, then corn syrup, eggs, butter, evaporated milk and the hot milk. Brush bottom of the pie crust with egg white. Pour pumpkin filling mixture into shell and bake in 375-degree oven for 25 to 35 minutes. A knife should come out clean when inserted in the center. Top with fresh whipped cream.

Pie Crust
(For 9-inch pie; “Heart of the Home Cookbook,” Susan Branch, 1986)

Ingredients:
1½ cups unbleached flour
¾ cup shortening (butter flavor or regular)
¾ teaspoon salt4 or 5 tablespoons ice water

Combine flour, shortening and salt. Using pastry cutter, cut through until dough is in pieces the size of peas. Mixing with fork, slowly add just enough ice water until dough holds together in a ball. Roll out on floured board, place in pie pan, trim and crimp edges.

Patti’s tip: Use a gentle hand while making pie crust. Too much handling of the dough will make it tough instead of flaky.

Note: 1¾ to 2 teaspoons pumpkin pie spice may be substituted for cinnamon, ginger and cloves, but the taste will be slightly different.

2nd note: Shelf life for spices is around six months. Replace last year’s spices to ensure best results.