Pumpkin Pie « Culinary Guide to Nature - Florence Johansen
In keeping with the seasons I think a good recipe for pumpkin pie is long over due. None of that canned pumpkin either!
Start with a pumpkin and cut it as you would a melon, exposing the stringy insides containing the seeds. Scrape off the stringy bits and remove the seeds and place them in a bowl for later (the stringy part you can throw on the compost pile). Then with a sharp knife cut off the skin leaving the pulp (the skin can also be thrown on the compost pile). Chop the pulp into smaller pieces and boil until finished – until you can easily poke a knife into them. Drain well and press through a drainer or chop with a food processor.
The seeds should be rinsed thoroughly and any left over stringy pieces removed. Dry them lightly and spread in a single layer on an oven pan. Salt lightly and roast for about 20 minutes in a modestly warm oven. Take the pan out and turn the seeds over. Replace them in the oven for another 20 minutes or until they are crispy.
One crust pie:
1 ½ cup sifted flour
¾ tsp. salt
½ cup margarine
2 ½ tbsp. cold water
Using a pastry blender or clean fingers cut the margarine into the flour and salt mixture. Sprinkle entire amount of water over dry ingredients. Form dough with hands, pressing firmly but gently. Roll dough lightly about 1/8 inch thick.
Line pie pan with crust. Prick well with a fork.
1 ½ cups cooked pumpkin
1 cup sweet milk
1 tbsp. flour
1 cup brown sugar
½ tsp. salt
½ tsp. ginger
¼ tsp. cloves
¼ tsp. cinnamon
Mix spices, flour and sugar. Add eggs and mix. Add to pumpkin and then add milk. Pour in unbaked pie shell. Bake 10 minutes at425 f. (about 200 c.), reduce to350 f. (180 c.) for another 30-40 minutes.
Serve cold with whipped cream on top. Guaranteed to set a smile on anyone’s face who loves pumpkins! ENJOY AND GOD BLESS ~ Stafford