Welcome to the Playroom at 14 Peonystreet!

Why we call it the 'Playroom': the place whence objects pleasing to the eye are brought from the drawing board to reality, after much discussion with the ancestors.....

Tuesday, November 9, 2010

Granny Lil's Pumpkin Pie Recipe

Granny Lil
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Here's Granny Lil's pumpkin pie recipe. We used the pulp we got from the Hubbard Squash-- I'm tellin' you!! This is the best pie I've ever made from her recipe! There's something about fresh pumpkin anyway, but this was absolutely fantastic!
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The photos of the pie don't look like much, but the taste is out of this world! The pie will puff up while it's baking, then will sink down after cooling off. This is normal. Store cooled pie in your refridgerator.
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I asked Granny Lil if she'd like to share her recipe with the world- she said okay!
Love you, Granny!
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She said to tell you she likes pie too!
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GRANNY LIL'S PUMPKIN PIE
For One Deep Dish (9") pie. We use a glass pie dish.
You will need one unbaked pie crust.
2 Cups canned (or hopefully-- FRESH) Pumpkin
1 1/2 cups (12 oz can) Fat Free or regular Evaporated Milk
1 cup plus 2 or 3 tablespoons white granulated sugar
Two beaten eggs
1/8 teaspoon powdered ginger
1 teaspoon powdered cinnamon
about 4 shakes from a container of nutmeg- probably adds up to just a little less than 1/8 teaspoon.
No more than two gentle shakes from a shaker of black pepper
No more than two gentle shakes from a shaker of salt
(I always taste my mixture to make sure it tastes right-but if you have a fear of raw eggs, don't do it)
SPECIAL NOTE ON "SHAKING": you can also put a little pinch of the salt and pepper in your hand and then sprinkle a little bit into the mixture-- it's going to be less than 1/8 of a teaspoon for each.

Instructions: Place 2 cups of pumpkin in a saucepan and mix in the evaporated milk. Warm slightly-- do not boil. Take off the burner. Stir in the granulated sugar and two beaten eggs. Stir in all your spices and salt and pepper.
Pour into unbaked pie shell. Cover edge of pie shell with foil, so it won't burn.
Place pie into preheated oven: 400 degrees F. for 15 minutes. Then reduce heat to 325 degrees F., and bake for one hour. During the last 30 minutes of baking, place a sheet of aluminum foil over the top of the pie to keep it from getting too brown.
Cool on a rack. Serve with whipped cream or ice cream, or just eat it by itself! We like it for breakfast too!!
Have a Happy Thanksgiving!
XXX - OOO

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