Sunday, November 24, 2013

Pearl Lantz Schofield's Pumpkin Pie recipe, made from scratch

Today we used my Nana's recipe to make pumpkin pie from a wonderful Riverbend Gardens pumpkin that was a gift from my friend Owen. It was scrumptious, although probably not special to anyone outside my family. Here's her recipe:

spice mix:
cinnamon 1 tsp
nutmeg 1/2 tsp
ginger 1/2 tsp
allspice 1/2 tsp
dash of salt

1 egg

1 cup pumpkin (fresh* or canned)

1 cup milk/cream blend
1/4 cup sugar (this amount seems low, don't you think?)
or, substitute 1 cup sweetened condensed milk for milk-sugar mix

Whisk all ingredients together and pour into a pastry pie shell. Bake 375F for 45-60 min, until the filling is firm.

*To prepare a fresh pie pumpkin: cut in half, scoop out the seeds, roast the flesh 350F for 1h, let cool, and puree. For more details (and a delicious-looking fancier alternate recipe!) check this terrific post out. 1 pie pumpkin (the little smooth ones) will usually yield enough for two pies.

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