Okay, here it is!

valerie · Post by **valerie** » Fri Nov 11, 2005 4:08 pm

Decided to share my much-loved pumpkin pie recipe with y'all. It is from

a book called the World's Best Recipes (and believe me, it IS!) by Marvin

Small.

Makes 1 9-inch pie (Doubles just great!)

1 1/2 cups cooked or canned pumpkin, mashed (I always use fresh!)

1 cup brown sugar

1/2 tsp. salt

1 1/2 cups rich milk or light cream (halfandhalf is fine)

4 eggs

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. mace

1 9-inch pie shell (recipe to follow)

2 tablespoons rum or brandy, optional (I use one of each)

(Warning, when mixture is poured into shell it's liquid but it

WILL "set-up", trust me!)

1. Combine pumpkin, sugar, salt, and spices in a large mixing bowl.

2. Beat the eggs and milk or cream (and rum or brandy, if desired)

together and add to the pumpkin mixture. Blend thoroughly.

3. Pour into unbaked pie shell.

4 Bake in a hot oven (450 degrees F) for 5 minutes, then lower the

heat to 350 F for an hour or until a knife, inserted in center, comes

out clean.

Flakey Foont Pie Crust (From EAT IT by Dana Crumb and Shery Cohen)

3 C. Flour

1/8 tsp. salt

Blend in 1 1/4 C. shortening until like meal, then fork in

1 egg, beaten

1 T. vinegar

4 T. cold water

Mix the dry ingredients and with 2 knives or a pastry blender "cut"

in the shotening until the flour and the shortening look like lots of

little flour peas (lumps, etc.). Now mix all liquids and slowly add to

the dry ingredients, mixing well. Use your hands to mix. Ball! Roll out

half for the top and 1/2 for the bottom crust. (Note: for the pumpkin

pie, only 1/2 used unless you make 2!) Put some flour on a hard

surface and roll out pastry. Cold dough is easier to use, and floured rolling

pin and hands are nice, too. For perbaked pie shell brush the crust with

milk or egg white to keep it from getting soggy.

To use oil rather than shortening (this is what *I* do!) use 3/4 cup oil.

Gang, I don't know why they say cold dough is easier, I've always found

just room temp works great for me, and I've been making this since

1972!!

Enjoy, and wow your guests with this!

booradley · Post by **booradley** » Fri Nov 11, 2005 4:19 pm

we don't get pumpkin pie in the u.k.

the thought of adding spices and sugar to a vegetable and making into a pudding just seems wrong.

Post by **Betty Boop** » Fri Nov 11, 2005 4:22 pm

booradley wrote: we don't get pumpkin pie in the u.k.

the thought of adding spices and sugar to a vegetable and making into a pudding just seems wrong.

hehehe I know what you mean!! But having tried Pumpkin Pie all I can say is it's actually very nice. Very similar to Egg Custard Tarts - yummy

booradley · Post by **booradley** » Fri Nov 11, 2005 4:24 pm

now egg custard is nice...but pumpkin? sprouts flavoured with cinnamon and sugar keep crossing my mind..gak!

Post by **Betty Boop** » Fri Nov 11, 2005 4:26 pm

booradley wrote: now egg custard is nice...but pumpkin? sprouts flavoured with cinnamon and sugar keep crossing my mind..gak!

hahahaa no it's not that strong a flavour!! :wah:

Valerie100 · Post by **Valerie100** » Sat Nov 12, 2005 2:30 am

Pumpkin Pie is good, though. Try it. You might like it.

I've been to England, Scotland and Wales. Clotted Cream took a lot for me to try. It was different, but alright.

Thanks, Val!

Post by **Betty Boop** » Sat Nov 12, 2005 2:32 am

Valerie100 wrote: Pumpkin Pie is good, though. Try it. You might like it.

I've been to England, Scotland and Wales. Clotted Cream took a lot for me to try. It was different, but alright.

Thanks, Val!

Now we're talking!! Pumpkin Pie with Clotted Cream - yummmmmmmm

booradley · Post by **booradley** » Sat Nov 12, 2005 6:49 am

clotted cream reminds me of thrush

sherry · Post by **sherry** » Sat Nov 12, 2005 7:37 am

I've gone off my sandwich now.

Wolverine · Post by **Wolverine** » Sat Nov 12, 2005 8:02 am

booradley wrote: we don't get pumpkin pie in the u.k.

the thought of adding spices and sugar to a vegetable and making into a pudding just seems wrong.
it does sound odd, but it is delicious.

we FatKids are very good at deciphering what is good and what isn't.

BTS · Post by **BTS** » Sat Nov 12, 2005 1:58 pm

Valerie100 wrote: Pumpkin Pie is good, though. Try it. You might like it.

I've been to England, Scotland and Wales. Clotted Cream took a lot for me to try. It was different, but alright.

Thanks, Val!

Clotted Cream?

Is that like Cottage Cheese?

lady cop · Post by **lady cop** » Sat Nov 12, 2005 2:05 pm

GOOD STUFF BTS .....Cream Teas

sherry · Post by **sherry** » Sat Nov 12, 2005 2:05 pm

No clotted cream is really thick cream which is served with a cream tea.

Lots of scones, jam and a lovely pot of tea.