Step 1: The Recipe
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 Tblsp molasses
1/2 tsp allspice
1/4 tsp cloves
1 3/4 canned pumpkin
1 1/4 rich milk
Soften the eggs and sugar. Add spices and molasses. Stir in pumpkin and milk.
Pour in prepared pie crust. Bake in 425 degree oven for 45-50 minutes. Cool.
Serve with freshly whipped cream.
Step 2: Preparing the Filling.......
Add your spices, salt and molasses. Make sure your spices are fresh and fragrant. (And don't omit any--these make the pie YUMMY!)
Finally, stir in the milk and the pumpkin. The richer the milk, the richer the pie. But let it be known, I have made this pie with skim milk and results are still great.
Step 3: Pour Into the Crust.......
See my Perfect Peach Pie Instructable for making the crust
How to Make Oil Pastry
Step 4: Bake.......
Bake for 45-50 minutes or until pie is set. If the pie "jiggles" as you pull it out of the oven, odds are it needs more cooking. The definitive test is insert a knife into the center of the pie, pull it out, and if no filling sticks to the knife your pie is done.
Be careful not to burn the crust edges or the pie itself. Cover crust edges with aluminum foil if necessary. (Oh, I do love my new gas stove! No aluminum foil this year.)
Chill pie in refrigerator overnite. Watch out for predators (that's you LinuxH4X0r!)
Step 5: Enjoy!
Happy Thanksgiving to everyone. May your tables be loaded with delicious food, the chairs around them be filled with friends and family, and may you be content and thankful.
LinuxH4x0r, enjoy an extra piece of pie in Grandma's memory. Remember, she was never bashful about asking for seconds (or thirds)!!!