Ok, so which is it at your Thanksgiving gathering, pecan pie or pumpkin pie?
In our family, it was pumpkin pie. Not that we had anything against pecans, it was just that the pecans never made it to the kitchen. My two younger brothers loved to help and taste testing was one of their favorite chores. By the time they had fully tested the pecans, there were few if any left.
My brothers also seemed to stay one step ahead of us. One Thanksgiving, we were pie-less because they “tested” pumpkin pies for breakfast. It’s a tradition they continue to this day so don’t try this without knowing the full consequences.
The following year, I tried to side track them by getting up early and making doughnut holes. It became another one of our family Thanksgiving traditions but they managed to chase the homemade doughnut holes with pumpkin pie, sprinkled with pecans.
This is not just any pumpkin pie recipe, this one is made with real baked pumpkin. The pie ends up more of a lemon color instead of the traditional caramel. I also skip the crust and bake the custard in bread pans, then serve the custard with whipped cream. The custard from a real pumpkin is light, a nice way to end a meal.
If you don’t have a baking pumpkin, or can’t find one, most are sold at Halloween – you can use the canned variety but they won’t be the same tasting pie.
A 10-inch small baking pumpkin will make one pie.
Real Pumpkin Pie
To bake, wash baking pumpkin, dry, then cut in half and scoop out the seeds. Bake in 350F oven on a deep dish baking tray with a cup or so of water in the tray. I also add water to the inside of the pumpkin halves so they don’t dry while baking.
Once a fork goes through easily, it’s done, around 30-45 minutes depending on the oven. Let cool.
To make the pumpkin pie custard, scoop out the center of the baking pumpkin and measure 15 ounces per pie. Add a dash of evaporated milk and blend in a blender until smooth.
Add to the following:
•3/4 cup granulated sugar
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•1/2 teaspoon ground ginger
•1/4 teaspoon ground cloves
•2 large eggs
•The remainder of the 12 oz can of evaporated milk.
If using a pie shell, pour into the pie shell. Preheat over to 425F and bake for 15 minutes. Reduce temperature to 350F and bake for 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours.
If you are baking just the custard, bake in 350F over for about 45 minutes. If you divide the custard into two bread pans, cooking time will be less.
Serve in desert dishes with a dollop of whipped cream. Pecans on top are purely optional, provided you have some left from the taste-testers. Happy Thanksgiving!
Charlotte Ekker Wiggins is a certified gardener, beekeeper and sometimes cook. Copyright 2016 used with permission, all rights reserved. This material may not be published, broadcast, rewritten or redistributed. Contact Charlotte at chargardens@gmail.com.
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