Traditional American Pumpkin Pie

from Garnet WindDancer

• 1 1/2 cups pumpkin puree*
• 3/4 cups sugar
• 1/2 teaspoon salt
• 1 1/4 teaspoons ground cinnamon
• 1/2 to 1 teaspoon ground ginger
• 1/4 to 1/2 teaspoon ground nutmeg
• 1/4 to 1/2 teaspoon ground clove
• 3 slightly beaten eggs
• 1 1/4 cup milk
• 1 6 ounce can (2/3 cup) evaporated milk
• 1 9 inch unbaked deep pastry crust (the filling is quite generous)

Preheat oven to 400 degrees F (gas mark 6). Combine pumpkin, sugar, salt and spices in a large mixing bowl. Blend in eggs, milk and evaporated milk. Pour into pastry shell and bake 50 minutes or until an inserted knife comes out clean. Serve warm with whipped cream or french vanilla ice cream. Lightly dust with cinnamon powder (which makes the ice cream especially yummy!) Also delicious the day after, cold from the fridge.

* Instead of using canned pumpkin puree (if it's available to you), how about making your own? A medium sized pumpkin (about 4 pounds in weight) will yield 1 1/2 cups of puree. It's best to use sugar or pie pumpkins for baking purposes. Simply cut the pumpkin in half and scoop out the "guts" (the stringy, seedy bits). Reserve the seeds for toasting on their own. Place pumpkin hole side down in a shallow baking dish. Add enough water to just cover the bottom of pan. Cover with foil and bake for about 1 hour on 375 degree heat (gas mark 5) or until the flesh is soft. Puree in a food processor. You can make extra as it will freeze well for about 6 months.

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Last update: 30 July 2006 .