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Kathy Roemer
REALTOR®, SRES, RSPS, ABR

Pumpkin Pie Recipe

           When I went to college, I had a health teacher who taught about natural foods as opposed to processed foods such as unbleached flour, real fruits and vegetables not canned, etc.  I started making pumpkin pie with a pumpkin bought at the store instead of the canned stuff.  I found it relatively easy to prepare the pumpkin:

            Take a pumpkin (large or pie pumpkin) cut out the stem area (a good large butcher’s knife helps), then cut the pumpkin in half.  Scoop out the seeds and strings, place each half with the interior down on a baking pan with sides, add some water and bake at 350℉ for about an hour (depending on size of pumpkin).  When a fork can be easily inserted into the pumpkin, it’s done.  After it cools take a large metal spoon and scrape out the flesh.  Puree the flesh.  This can be used for pumpkin pie, pancakes, bread, muffins, etc.

            For the pie recipe I use condensed milk.  One year I didn’t have evaporated milk on hand, but I had a can of condensed milk.  I replaced the sugar and evaporated milk with condensed and loved the results.  I have used condensed milk ever since.  I generally use a recipe as a guide, I bake and cook by tasting so I make adjustments according to my taste rather than just following a recipe. I like a spicy pie, so I use up to a tablespoon of cinnamon.  It may sound arrogant, but I’ve been baking since I was 6 years old and cooking since I was 9 years old, due to the fact this was in the 1960s, I’ve been at this a LONG time. Last confession: I cheat and use ready-made pie crusts as I never learned how to make a good flakey crust.  One thing I recommend is to put the baking sheet into the oven when preheating the oven, it seems to help with baking the crust

                        1 deep dish pie crust (ready-made or your own)

Filling:

                        2 cups of Pumpkin Puree (fresh or canned)

                        2 eggs (slightly beaten)

                        ½ tsp salt

                        2 tsp of cinnamon (up to 3 tsp)

                        1 tsp nutmeg

                        ½ tsp ginger   

                        ½ tsp ground cloves (my secret ingredient)

            Whisk or use a hand-held beater to mix the ingredients, pour into the pie shell.   Bake at 425 ℉ for 15 minutes then reduce to 350℉ for 35-40 minutes.  Check to see if pie is done by inserting a knife about 1” from the edge, if knife comes out clean, it’s ready.  Serve warm or cold with whipped topping and enjoy!

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