PUMPKIN-PIE-3 - A Pumpkin Pie with flour This is my mother's recipe for her traditional Thanksgiving dinner pumpkin pie. It is different from most other pumpkin pie recipes in that flour and brown sugar are used in the batter. Even my wife, who is not a big pumpkin pie fan, thought this was a yummy pie. When my parents first got married, every pumpkin pie my mom made for my dad was rejected with the comment ``it's not like mother used to make.'' She even tried to use his mother's recipe, but she could not follow it: his mother used ordinary kitchen utensils for measuring devices (like a teacup for a ``cup,'' a real table spoon for a ``table- spoon,'' etc.). She finally found a recipe that looked similar to grandma's. Through the years she has altered it slightly to make the pie even more tastier.
30 g butter, melted 800 g pumpkin (one standard can) 2 eggs 15 g flour 25 cl evaporated milk 100 g dark brown sugar 90 g white sugar 5 ml ginger 5 ml cinnamon 1 ml mace 1 ml cloves, ground 2.5 ml salt 1 standard uncooked pie shell
(1) Preheat the oven to 230 deg. C. (2) Beat the eggs until frothy. (3) Mix in the sugars and the flour. (4) Mix in the spices and the salt. (5) Mix in the pumpkin. (6) Mix in the melted butter. (7) Finally, mix in the milk. (8) Pour the mix into the pie crust and bake at 230 deg. C for 15 minutes. (9) Decrease heat to 190 deg. C and bake for an addi- tional 45 minutes. (10) Remove the pie from the oven and set it out to cool.
Don't be surprised if the pie rises slightly. It will go down again after it cools. Make sure you get just pumpkin. Don't use a can of ``pump- kin pie mix'' instead! If you were very ambitious, you could gut a pumpkin yourself for this recipe, but I have never had the time or courage to do that. You can buy a pie shell crust or you can make your own. Certainly, the results are better when you make your own. Light brown sugar can be used instead of dark, but the result isn't as good.
Difficulty: easy to moderate. Time: 20 minutes preparation, 1 hour cooking, plus desired cooling time. Precision: meas- ure the ingredients, especially the spices.
William LeFebvre Department of Computer Science, Rice University, Houston, Texas, USA phil@Rice.edu
Last modified: 9 May 2006 | 21 hits in May 2007 |