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11-27 Pumpkin Pie

There are a lot of pie crusts to choose from. You can make one from scratch (see 11-28) or get one from the freezer section.

If you want to make the pumpkin from scratch, Cut a pumpkin in half and remove the seeds and strings. Place face down on a cookie sheet in a 350 degree oven and bake until tender, about an hour. Let cool and then scoop out pumpkin flesh and drain in sieve by letting it sit for a while. Mash or blend until smooth. Store in freezer until use.

Pumpkin pie filling-
Mix together:
1 1/3 c mashed, cooked pumpkin or canned pumpkin
1 1/3 c milk (or heavy whipping cream)
1 egg
1 t orange zest (opt)
1 1/4 t ground cinnamon
1/4 t ground cloves or use 2 t allspice instead of cinnamon & cloves
1/2 t dry, ground ginger
1/2 t nutmeg
3/4 c brown sugar
1 c hot water (unless canned pumpkin is very liquid, then add less)
For tang, add 1/2 c sour cream and 1/4 c apricot preserves.
Pour into PRE BAKED pie crust.
Bake at 375 degrees for about an hour, until you pull out a clean toothpick.

If you want a topping-
Combine with a fork until crumbly:
1/2 c butter, room temperature
1 c flour
2/3 c packed brown sugar
1 c chopped nuts
1 t cinnamon
1 t vanilla
Sprinkle on topping for last 15 minutes of baking time and reduce to 350 degrees.
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