In this week’s bag of vegetables from Riverbend Gardens CSA (community supported agriculture) bag, there was a beautiful pumpkin, and just in time for Thanksgiving!! There are lots of things to do with a fresh pumpkin (like make curry coconut pumpkin soup) but my very favourite is Pumpkin Pie.
I have my Grandma’s pie pastry recipe but it takes a fair bit of time and makes SEVEN pies (which is more than I usually need at one time). I found that the closest thing to Grandma’s crust is frozen Tenderflake. That’s what I use for the December 10, 2012 Terra Madre Dinner at LaSalle shelter.
Make pumpkin puree. Bake a large sugar pumpkin or buttercup squash at 350 degrees for an hour or until it gets soft, scrape out the meat (don’t include the seeds) and mash or puree until it’s smooth. You could also use canned pumpkin puree but NOT pumpkin pie filling, it’s already spiced and sweetened and we want to work that magic ourselves.
I freeze my own pumpkin puree in Ziploc bags. Put 1 ¾ cup of puree in each bag and use a felt pen to write the recipe on the bag before you freeze it.
- 2 eggs
- 1 ¾ cup pumpkin puree
- 1 cup brown sugar (pack it down in the cup when you measure it)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground cloves
- ¼ tsp salt
- ¾ cup skim evaporated milk (there’s about 1 ½ cup milk in one can)
- 1 deep dish frozen pie shell (or Grandma’s own recipe!)
Preheat oven to 425 degrees.
Beat eggs in a medium bowl until they’re well blended.
Add pumpkin, sugar and all the spices (cinnamon to salt). Stir until it’s well combined. Blend in evaporated milk.
Put your frozen pie shell (including the foil pan) on a cookie sheet. (That will make it easier to move the full shells.) Pour filling into a pie shell until it’s almost overflowing.
Bake 15 minutes at 425. Then reduce oven to 350 degrees and cook for an additional 30-35 minutes or until a toothpick or knife inserted in the centre comes out clean. Let it cool before you cut into it, otherwise it won’t hold its shape.
Serve with love and a dollop of whipped cream.