phil@rice.edu (William LeFebvre) (11/15/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE PUMPKIN-PIE-3 D "1 Dec 86" 1987 .RZ "PUMPKIN PIE III" "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. .PP 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 ``tablespoon,'' 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. .IH "Makes one pie" .IG "2 Tbsp" "butter," "30 g" melted .IG "1\(34 cup" "pumpkin" "800 g" (one standard can) .IG "2" "eggs" .IG "2 Tbsp" "flour" "15 g" .IG "1 cup" "evaporated milk" "25 cl" .IG "\(12 cup" "dark brown sugar" "100 g" .IG "\(12 cup" "white sugar" "90 g" .IG "1 tsp" "ginger" "5 ml" .IG "1 tsp" "cinnamon" "5 ml" .IG "\(14 tsp" "mace" "1 ml" .IG "\(14 tsp" "cloves," "1 ml" ground .IG "\(12 tsp" "salt" "2.5 ml" .IG "1" "standard uncooked pie shell" .PH .SK 1 Preheat the oven to .TE 450 230 . .SK 2 Beat the eggs until frothy. .SK 3 Mix in the sugars and the flour. .SK 4 Mix in the spices and the salt. .SK 5 Mix in the pumpkin. .SK 6 Mix in the melted butter. .SK 7 Finally, mix in the milk. .SK 8 Pour the mix into the pie crust and bake at .TE 450 230 for 15 minutes. .SK 9 Decrease heat to .TE 375 190 and bake for an additional 45 minutes. .SK 10 Remove the pie from the oven and set it out to cool. .NX Don't be surprised if the pie rises slightly. It will go down again after it cools. .PP Make sure you get just pumpkin. Don't use a can of ``pumpkin 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. .PP You can buy a pie shell crust or you can make your own. Certainly, the results are better when you make your own. .PP Light brown sugar can be used instead of dark, but the result isn't as good. .SH RATING .I Difficulty: easy to moderate. .I Time: 20 minutes preparation, 1 hour cooking, plus desired cooling time. .I Precision: measure the ingredients, especially the spices. .WR William LeFebvre Department of Computer Science, Rice University, Houston, Texas, U7 19e coa1 from.