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Friday, November 2, 2012

Real Pumpkin Pie

A family favorite at Thanksgiving is mom's famous pumpkin pie. We never were allowed to carve pumpkins for Halloween.  We could pick out our own pumpkins and put them on display at the front door. But after Halloween, before they rotted, mom would cut up the pumpkins, roast seeds, and boil the pumpkin flesh in preparation for Thanksgiving pumpkin pies.

I've had bakery restaurant pumpkin pie before and it was good, but the pie filling was so mushy.  Using real pumpkins and not canned gives a better texture and very fresh taste.  It is more work but definitely worth it!

2 c pumpkin
3/4 c sugar
2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp cloves
3 eggs, slightly beaten
1/2 c whipping cream
1/2 c milk
1 unbaked pie shell

Combine pumpkin, sugar, and spices.  Blend in eggs, cream, and milk.  Stir until well blended.  Pour into pie shell and bake at 400 for 40 to 45 minutes or until a knife in the center comes out clean.

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