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Classic Pumpkin Pie
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Pumpkin pie is especially popular
in the autumn, but it may be made at any time of the year. Sometimes pumpkin
is dried or canned in the household or commercially for this purpose. Then,
too, pumpkins may be kept all winter if they are stored in a cool, dry
place and are not bruised when put away.
Ingredients:
1 Easy Pie Pastry mixture
1½ cups pumpkin
1 cup milk
1 egg
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1 tablespoon corn starch
Preparation:
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Prepare Easy Pie Pastry mixture,
cover and refrigerate.
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Chop the pumpkin into 3- or
4-inch pieces, remove the seeds, and peel off the skin.
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Cut the peeled pulp into cubes
about 1 inch square and cook with just enough water to start the cooking
or steam until the pumpkin is soft.
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When it has become soft, mash
thoroughly or force through a sieve, and then cook again, stirring frequently
to prevent the pumpkin from burning. Cook until as much water as possible
has been evaporated and the mass of pumpkin seems quite dry.
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With the pumpkin prepared, mix
the milk with it and add the beaten egg.
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Stir in the sugar, salt, spices,
and corn starch.
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Fill partly baked pie crust
with this mixture and bake in a moderate oven until the filling is cooked
thoroughly and the crust is baked.
NOTE: The preparation
of the pumpkin could be also the first step in the making of pumpkin pie.
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