Pumpkin pie
Ingredients:
Crust:
| 6 Tbs. | Butter or margarine, cut into small pieces |
| 1 1/2 cups | Flour |
| About 4 Tbs. | Cold water, milf or buttermilk |
Filling:
| 3 cups | Cooked, puréed pumkin or squash |
| 3 Tbs. | White sugar |
| 3 Tbs. | Brown sugar |
| 2 Tbs. | Molasses |
| 1/2 tsp. | Cloves or allspice |
| 1 1/2 to 2 tsp. | Cinnamon |
| 1 1/2 to 2 tsp. | Powered ginger |
| 1/2 tsp. | Salt |
| 2 | Beaten eggs |
| 1 1/2 cups | Evaporated milk |
Optional toppings:
Whipped cream with a little sugar and rhum
Whipped cream with a little sugar and vanilla extract
Vanilla ice cream
Instructions:
- Use a pastry cutter, two forks or a food processor to cut together the butter and flour until the mixture is uniformly blended.
- Add just enough liquid to hold the dough together.
- Roll out the dough and form a crust in a 9 or 10-inch pie pan.
- Preheat oven to 375oF.
- Place pumpkin or squash purée in a medium-sized bowl, and add all other filling ingredients.
- Beat until smooth.
- Spread into the pie crust and bake at 350oF for 10 minutes.
- Turn the oven down to 350oF, and bake another 40 minutes, or until the pie is firm in the center when shaken lightly.
- Cool at least to room temperature before serving.
- This pie tastes very good chilled, with rhum or vanilla-spiked whipped cream, or with vanilla ice cream.
Yield: about 6 to 8 servings.
Katzen, Mollie. Moosewood Cookbook, Ten Speed Press, Berkeley, 1992, p.156 and 203.
