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Pumpkin, this time.  All of ours is gone; and so is the cherry pie.  Some of the apple still remains, but not for long.

The weather here is unseasonably cold; the outside thermometer is reading 3 degrees Fahrenheit.  Normally we don’t get weather like that until mid-December or later.  Local opinion is that we’re going to have a cold winter; the question remaining is whether or not it’s going to be a snowy one.   Snowy is good, because snowmobiling and cross-country skiing are a big part of the local economy, such as it is, and a winter with substandard amounts of snow is the equivalent of  major crop failure.

But pie makes all things good.

Pumpkin Pie

  • 1 unbaked pastry shell
  • 1 can pie-pumpkin
  • 3 eggs, slightly beaten
  • 1 cup light brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 and 1/2 cups canned evaporated milk (One 12-oz can.  Not sweetened condensed milk; not evaporated skimmed milk.)

Place the pie shell in your pie plate.

Mix the spices well with the brown sugar.  This breaks up the lumps in the brown sugar and keeps the spices from clumping together when you add the liquid.

Combine the eggs with the sugar and spices; beat well.

Add the canned pumpkin.

Add the milk and beat well.

Pour into the pastry shell.  (Actually, the way we do it around here is to add the filling to the shell a ladle-full at a time.  Better control that way, especially if it turns out you’ve got more filling than shell.  We use our largest pie plate for this recipe.)

Cook at 350 Fahrenheit for 45-55 minutes.  (Test it after 45, and give it another 10 minutes if it isn’t done yet.)

When a knife inserted into the filling comes out clean, the pie is done.

Enjoy.

The kind that says “Ingredients: pumpkin.” Anything else is pumpkin filling, and an abomination before the Lord.