I do not recall if Helen grew up on a farm, but when it came time for Thanksgiving and the baking of many pumpkin pies, she suggested we make the pies from scratch with fresh pumpkins. I had never done this before, but was intrigued by the idea, so I arranged to purchase pumpkins used for baking from Ted, the fruit dealer. We cut the pumpkins into large pieces, scraped out the seeds and webbing, and baked the slices on trays in the oven. It was a lot of work and the pies we made tended to “weep” a bit with water on the surface of the pie as the fresh pumpkin was so moist, but the result was delicious. Helen was very happy, and we felt good about what we had done that day. I had learned something new.
Single Crust for a standard 9” pie pan
1-2/3 cups pureed pumpkin (1 15oz. can) 1 cup reduced fat dairy or soy milk
1/2 teaspoon salt 2/3 cup honey
1/2 teaspoon cinnamon 1 tablespoon molasses
1/2 teaspoon ginger 1 tablespoon oil
1/4 teaspoon ground cloves 2 eggs, beaten
- Place the pumpkin in a bowl and mix in the salt, cinnamon, ginger, and cloves. In a separate bowl mix the honey, molasses, oil, beaten eggs, and milk. Add the liquid ingredients to the pumpkin and mix thoroughly.
- Pour the pumpkin filling into an unbaked pie shell with a high fluted edge. To create a fluted edge on the pie crust, press the crust against the thumb and index finger positioned on the inside of the edge with the index finger of the other hand.
- Place the pie in a pre-heated oven and bake for 10 minutes at 450oF and then reduce heat and bake at 325oF for 45 minutes until the filling is set. Remove the pie from the oven and place on a rack to cool. Serves 10.
Note: Two tablespoons arrowroot powder can be substituted for the eggs as a binder.