Grandmom Thomas' Pumpkin PieAn old family favorite -- Note: This is a spicy, serious pumpkin pie! Be sure to have lots of whipped cream at the ready. dwt 11.29.2000 |
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1 | large can | (or 4 cups fresh) pumpkin | ½ | cup | dark molasses | |
4 | eggs | 1 | tsp each: | nutmeg, allspice, ginger, cinnamon | ||
1½ | cups | brown sugar (packed) | ½ | cup | white sugar | |
¼ | tsp | salt | 2 | cups | milk (if pumpkin is thin, decrease milk) |
Start preheating the oven to 375º F (191º C). Beat eggs in a small bowl until light and frothy. Put pumpkin in a large mixing bowl, and add molasses, spices, sugars and salt. Beat until thoroughly mixed and smooth. (You may want to back off a bit on the spices, especially the ginger, until you get a feel for how this comes out.) Add the beaten eggs, then stir in the milk. (Use low speed if using a mixer -- this can splash.) Pour into two unbaked nine inch pie shells. Place the pies on a level shelf in the preheated oven. After ten minutes decrease the oven temperature to around 325º F (163º C). Pies are done when filling is set in the center and glazed on top -- approximately an hour. Allow to cool, cut and smother with fresh whipped cream -- it just doesn't get any better. There is a bit of a story here. Grandmom was of the generation (born ca 1875) that would disappear into the kitchen, scoop some stuff together, and >>poof<< a pie would appear. At various times, family members or inlaws would ask for the recipe. She would say "oh, next time I make one I'll write it down." Consequently, different members of the next generation, having obtained the recipe at different times, produce pies with color ranging from a golden oak tone to that of roofing tar! This one is a sort of middle-of-the-road version, a nice walnut color. Some of today's generation (my Fair Spouse among them) find this recipe a little too dramatic flavor-wise. The sort of thing that my dad used to say would "put hair on your chest!" [sorry ladies :-) ] You may want to start slow and work up on the spices. |