My grandmother was an awesome cook. I have mentioned her before when I shared the recipe for Indian Cake.
At some point I want to do a taste test of the Indian Cake recipes and see if there is a difference. For a Future Friday….
Back to the present. It is November and that means Thanksgiving is around the corner to those of us in the USA. It is pumpkin season and pie is on my mind. My grandmother made her pie with full fat cream and molasses. I started out with her recipe but modified it a bit because I like my pie spicy!
Here we go.
Mother’s Pumpkin Pie
1.5 cup pumpkin (cooked and mashed – I use it out of a can – 425 g., or 15 oz.)
1 tablespoon flour
½ cup brown sugar
5 tablespoons molasses
1/2 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
¼ tsp allspice
½ tsp salt
1.5 cups cream or evaporated milk (I used half and half since that is what I had on hand)
Beat eggs, add pumpkin, sugar, flour, molasses and seasonings and beat thoroughly. It will look dark.
Stir in cream. The cream lightens it up and makes it soupy.
Pour in unbaked 9 inch pie shell. The shell is the hardest part to make as far as I’m concerned. I used to be fastidious about it and make perfect little ridges around the edge and cut-outs for the center. No more. To heck with Martha Stewart. My crust is always overworked and a little tough but frankly, I like it better that way. It’s not beautiful, but it is functional and tastes good!
Bake at 400 degrees F. for 20 minutes, then lower heat to 350 degrees F. Pie will be done when a knife inserted comes out clean. (I check it at 30-40 minutes after reducing temperature. It will kind of puff up.)
Serve with whipped cream, ice cream, or plain.