The Home Garden, May 16, 2009
Today's Food For Thought: May 28, 2009

Country Kitchen Recipe: Pumpkin Pie

Preparing   Preparing Pumpkin Pie Filling   Pumpkin Pie

This is a pumpkin pie like Grandma used to make.  I used a Neck Pumpkin kept over winter from last year's garden.  First the pumpkin was peeled and cut into medium size pieces, then placed in a large pan with about a cup of water, covered and cooked on medium heat until tender.  This created enough pumpkin for  four pies.  The following recipe, however, is for two pies.  It is a good idea to measure excess pumpkin in correct portions for your recipe and freeze for later use.

Preheat oven to 425 degrees

I place the following ingredients in my Vita Mix and blend at medium speed.

1 cup milk or soy milk                      1 1/2 cup brown sugar                                           

3 cups cooked pumpkin                    4 eggs

1/2 teaspoon salt                            3 tablespoons butter or smart balance

4 tablespoons flour                          1/2 teaspoon salt

2 teaspoons vanilla extract

Variation:  For a spiced pumpkin pie add - 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 2 tablespoons molasses.

After blending pour into two pie crusts, The Best Pie Crust

Bake at 425 degrees for 10 minutes, then at 325 degrees for 25 minutes or until done.