As we are approaching the Holidays it brings me back to when my children were small, they loved my fresh Pumpkin Pie. I thought I would share this recipe with you.
Prepare Pumpkin
Pick a medium size pumpkin, cut it in half and remove the seeds. Place one half of the pumpkin upside down on a cookie sheet, place water on the bottom of the pan and bake in a 350 degree oven until pumpkin is tender and a fork pricks the pumpkin easily.Allow pumpkin to cool.
Scrape Pumpkin from the shell. Put pumpkin in a blender, blend until pumpkin is smooth. You will need to add water, a little at a time, until the pumpkin is of smooth consistency.
Fresh Pumpkin Pie
Pastry: ( may use store bought already made crust)
Flour, 2 cups
Salt, 1 teaspoon
Crisco Butter Shortening chilled, 2/3 cup
Cold water, about 6 tablespoons
Sift Flour,measure,add salt and sift again. Using a pastry blender or 2 knives, cut in half of the shortening thoroughly or until mixture resembles coarse corn meal.Cut in remaining shortening coarsely or until particles are about the size of peas.
Sprinkle Water, 1 tablespoon at a time over small portions of the mixture; with a fork press the flour particles together as they absorb the water: do not stir. Toss aside pieces of dough as formed and sprinkle remaining water over dry portions; use only enough water to hold the pastry together. It should not be wet or slippery. Press all together lightly with the fingers or wrap the dough in waxed paper and press together gently. bear in mind that the less the dough is handled the more tender and flaky the pastry will be. Chill dough.
Using 1/2 of the pastry roll out on a lightly floured board into a circle about 1/8 inch thick and 2 inches larger in diameter than top of pan. fold over and place in pan; unfold and fit loosely. Trim edges with scissors, leaving about 1 inch of pastry over rim of pan. Fold 1/2 inch of edge under and make a standing rim; flute with fingers along edge of pan. Chill until needed.
Pumpkin Filling
Brown sugar,3/4 cup
Salt,1/2 teaspoon
Cinnamon, 1 teaspoon
Ginger, 1/4 teaspoon
Cloves (ground), 1/4 teaspoon
Nutmeg,1/4 teaspoon
Pumpkin, 1 1/2 cups
Evaporated milk, 1 cup
Water,1/2 cup
Eggs, 2 beaten
Molasses, 1 tablespoon
Combine all ingredients and mix until smooth. Pour into pie crust and bake in hot oven (425 degrees F). 30 to 40 minutes or until knife inserted in the center comes out clean.
Serve with Whip Cream.
Heavy Cream, chilled 1/2 cup
Salt,few grains
Sugar 1 to 2 tablespoons
Vanilla, 1/2 teaspoon
Combine all ingredients in a chilled bowl, beat with mixer on high. beat until stiff enough to hold its shape. over beating may make the cream buttery. Makes one cup whipped cream.
Molasses Whipped Cream: Omit sugar and vanilla. add 1 tablespoon molasses before beating
Chocolate Whipped Cream: Increase sugar to 1/4 cup and mix with 2 tablespoons cocoa before combining with cream
