Monday, November 12, 2007

Pumpkin Pie

Pumpkin Pie
original recipe by Susan DuBois Lutes and edited in red by In Pursuit of His Call

2 c. cooked or canned pumpkin
2 eggs, well beaten
1/2 c. milk
1/4 c. sugar
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cinnamon for top

For cooked pumpkin
1. Wash the outside of the pumpkin
2. Halve pumpkin and scoop out seeds and stringy portions
3. Cut pumpkin into 1" chunks and put in a pot of water
4. Over medium heat, heat the pumpkin to a boil
5. Reduce heat to low, cover and boil for 30 minutes or until pumpkin is tender
6. Drain, cool, and remove the peel

For pie
1. Preheat oven to 450 degrees (F)
2. Puree the pumpkin in blender
3. Mix the pumpkin with the sugar, beaten egg, ginger, nutmeg, salt, and cinnamon
NOTE: For a light and fluffier filling, mix all ingredients in blender
4. Beat for 2 minutes
5. Pour into dough lined pie tin.
6. Sprinkle with cinnamon
7. Bake 1 hour
(Bake at 450 degrees (F) for 10 minutes and then at 350 degrees (F) for 50 minutes)

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