I made several pumpkin pies over the last few weeks. I experimented with sugar pumpkins, kakai pumpkins, butternut squash and even sweet potatoes. I used the same formula each time, and the subtle differences were only because of the vegetable used. I like a silky and spicy deep dish pie. This recipe renders my required results. For the filling I roast the the pumpkin at 400 degrees for about 1 hour, until the pumpkin is tender. Then I mash the pumpkin.
I put two cups of pumpkin in a bowl or a food processor. Then I add
1 cup dark brown sugar, 1/4 cup sugar, a pinch of salt, 5 eggs, 1 tsp. each, cinnamon, nutmeg, allspice, ginger, and a half tsp. of clove.
Then I whirl in a cup of cream, until the mixture is smooth. I pour the mixture into an unbaked pieshell and place the pie in a 350 degree oven for 1 hour. The crust should be nutty brown and the top of the pie should be shiny and set.
Recipe, writing and photos by Karen Pickus 2010
Courtesy Karen Pickus 2010