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Pumpkin Pie
Pumpkin Pie
From: [email protected] (Steve Hammond)
Date: Thu, 14 Oct 1993 19:43:40 GMT
From: [email protected]
Having just watched 40 lbs of pumpkin get stewed down to 32 cups of
puree, enjoying a homemade pumpkin pie, and watching a pumpkin
cheesecake bake in the oven (yet uneaten), can I interest anyone in
trading pumpkin recipes? I'll start off with one pumpkin pie slightly
altered from The Little House Cookbook:
Homemade Pumpkin Pie
--------------------
Ingredients:
2
2
2
1
cups stewed pumpkin (slightly drier consistency than applesauce)
eggs
/3 cup brown sugar
1/4 cups of whole milk or half-and-half
pinch salt
pinch pepper
2
2
1
1
1
1
Tablespoons butter
teaspoons maple syrup
teaspoon cinnamon
/4 teaspoon ground cloves
/2 teaspoon ground nutmeg
/4 teaspoon ground ginger
9
inch pie pan filled with your favorite crust
(We usually cheat and use Pillsbury All-Ready)
Preparation:
-----------
Cut pumpkin into slices 2 inches thick and pare off the skin. Dice the
skinned pumpkin into 2 inch cubes, add to a skillet, and add enough
water to steam. For a 10 pound pumpkin in a 12 inch skillet, we used 1
cup of water. Cover the skillet and steam on a medium heat for several
hours. Keep an eye on the amount of water remaining and when it
becomes soft mash it down. Remove the cover from skillet and then when
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/pumpkin-pie.html (1 of 2) [12/17/1999 11:31:11 AM]
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