Thursday, November 17, 2011

Pumpkin Pie--Recipe

Birdye DeCoursey's Pumpkin Pie


2 cups pumpkin (canned or puree)
3 eggs
1 1/4 cups heavy cream (modern cooks may want to choose Half & Half)
1 teaspoon pure vanilla extract
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
9 inch pie crust round


1. Fire up the woodstove so the oven will be medium hot, but not too hot.
About 350 degrees F.

2. Place pie crust dough round into a 9-inch pie plate. Trim edges to extend about a 1/2-inch over the rim of the pan. Fold edges under, and press to seal. You can make this beforehand and keep it in the pie safe in the springhouse overnight, so it will be good and cold to start.

3. Prick the pie shell with a fork, so no bubbles form while baking.

4. Bake pie shell 15 minutes in your medium oven. Then Cool completely on a wire rack.

5. Place 1 Quart jar of canned pumpkin in a large bowl. I can a lot of pumpkin when it's in season, so we can have this year round. (Modern cooks will need two regular size cans from the store.)

6. In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.

7. Pour pumpkin mixture into pie shell and place in center oven rack . Bake for 30-40 minutes until the filling is firm.

8. Cool completely on wire racks and serve with whipped cream.

Homemade Whipped Cream Ingredients:

1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla


1. With a fork, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.

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