Pumpkin Pie Extraordinaire!

Pumpkin Pie (by Judy Frankel)


In a 350 degree oven, place pumpkin cut in half, scooped out, on its cut edge in a baking dish with sides. Pour a little water in the bottom so it doesn’t scorch.


Bake pumpkin for 1 to 1 ½ hours, based on its size (big ones take longer!)


Let it cool, scoop the insides off of the skin and discard the skin. Drain the insides in a colander, or save in the refrigerator til ready to make the pie. Drain off the watery part before using the rest. Don’t worry; a little pumpkin liquid is okay.


Pie-making: Preheat oven to 400 degrees, place rack in the lower center of the oven.


Obtain the following ingredients:


¾ cup Sugar or honey

3 ½ tsp ground cinnamon

1 ½ tsp ground ginger

¼ tsp ground cloves

1 c heavy cream or evaporated milk or soy milk

4 eggs

2 8-inch pie crusts of your choice (because you’re making 2 pies: one to eat, one to give away!)


Pour 3 cups of the pumpkin into a food processor or bowl. Puree til smooth, then add the sugar cinnamon, ginger and cloves. Process more. Add the cream, then the eggs and process till smooth. Taste for sweetness. Add more sugar or honey or sucanat, or whatever you like as sweetener until it’s the right sweetness.


Pour this puree into the prepared pie crusts. Bake for 10 minutes, then reduce oven to 350 degrees and bake for 40 to 45 minutes more, until the filling is puffed and a knife inserted in the center comes out clean.


Cool the pies on a rack. Then place in refrigerator.

This entry was posted in Recipes. Bookmark the permalink.