Reader Terry kindly sent us this recipe of home-made pumpkin pie.
- A 9-inch diameter (or larger) pumpkin
- Enough pastry dough for a single-crust pie (9 inch diameter)
- 2 large eggs
- 3/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup milk
- Whipped cream (optional)
- Thorough wash exterior of pumpkin, and rinse.
- Cut the pumpkin in half lengthwise. Scoop out and discard the seeds and “strings”.
- Place in a large microwave-safe dish with the cut side facing down.
- Add water, 1 inch deep.
- Cover and cook in a microwave oven on high power for 15-18 minutes, until very tender.
- While this is cooking, meanwhile roll out pastry to fit a 9-inch pie dish.
- Lay the pastry in a pie dish. Trim pastry to 1/2 in. beyond edge of plate. Flute the edges, and then set it aside.
- Drain the pumpkin. When it is cool enough to handle, scoop out the pumpkin pulp and mash it. Measure 1-3/4 cups for the pie mix, and set it aside. (Save any remaining pumpkin for other uses.)
- Preheat oven to 425° F.
- In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, cloves and ginger. Beat this mixture until smooth. Gradually beat in the milk. Pour mixture into crust.
- Bake at 425° F for 15 minutes. Reduce heat to 350° F; bake 40-to-50 minutes longer, until a knife inserted in the center comes out clean. Cover pie shell edges with aluminum foil during the last 40-to-50 minutes to prevent over-browning.
Cool pie on a wire rack. Optionally, top with whipped cream. Can be served warm or chilled.
Refrigerated leftover pie will store for up to three days, if covered.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!