Pumpkin Pie
¾ cup sugar
½ teaspoon salt
3 teaspoons pumpkin pie spice
3 slightly beaten eggs
1 ¼ cups whole milk
2/3 cup evaporated milk
1 9” unbaked pastry shell (use Pillsbury, not generic brand)
Thoroughly combine pumpkin,
sugar, salt, & spices. It is thoroughly combined when the consistency is
like water (no lumps).
Blend in eggs, milk, & evaporated milk.
Pour into pastry, crimp pastry edges high.
Bake at 400 degrees Fahrenheit for 50 minutes or until a knife inserted half way between center and edge will come out clean.
Cool at room temperature for at least 1 hour before serving.
Ø A sugar pumpkin is not a carving pumpkin. It is no larger than 16 or 20 inches in circumference. It is also distinctive in that it is covered in brown spots, much like freckles.
Ø Cut pumpkin into fourths with a large knife. Cut out the seeds with a knife. Do not use a spoon, as you want to make sure that you get out all of the stringy material.
Ø Cut off each end of your four pieces. This part of the pumpkin has meat that is tougher and your pie will not taste as good.
Ø Peel pumpkin like a potato with either a knife or potato peeler.
Ø Cut into 2-inch pieces and put into a large enough pot so that water completely covers the pumpkin.
Ø
Boil for 45 minutes or until a fork stuck through the
center of a piece meets no resistance.
Ø
Drain in a colander for at least 30 minutes to get all
the water out.
Ø
Put pumpkin back into pot and mash thoroughly with a
potato masher. If it looks like there is excess water after you mash it, don’t worry as long as you drained it
for 30 minutes. This is normal…