phil@rice.edu (William LeFebvre) (11/15/87)
PUMPKIN-PIE-3(D) USENET Cookbook PUMPKIN-PIE-3(D)
PUMPKIN PIE III
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 ordi-
nary 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.
INGREDIENTS (Makes one pie)
2 Tbsp butter, melted
1 3/4 cup pumpkin (one standard can)
2 eggs
2 Tbsp flour
1 cup evaporated milk
1/2 cup dark brown sugar
1/2 cup white sugar
1 tsp ginger
1 tsp cinnamon
1/4 tsp mace
1/4 tsp cloves, ground
1/2 tsp salt
1 standard uncooked pie shell
PROCEDURE
(1) Preheat the oven to 450 deg. F.
(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 450
deg. F for 15 minutes.
(9) Decrease heat to 375 deg. F and bake for an addi-
tional 45 minutes.
(10) Remove the pie from the oven and set it out to
cool.
NOTES
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 "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.
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.
RATING
Difficulty: easy to moderate. Time: 20 minutes preparation,
1 hour cooking, plus desired cooling time. Precision: meas-
ure the ingredients, especially the spices.
CONTRIBUTOR
William LeFebvre
Department of Computer Science, Rice University, Houston, Texas, USA
phil@Rice.edu