Mom’s Pumpkin Pie

Mom’s Pumpkin Pie
Recipe Type: Dessert
Author: Peg Dearolf of Blueberry Hill Farm
Prepare your Pumpkin: Cut the neck part of the pumpkin into 1 inch slices and then cut the rind from the slices. Cut the rounded bottom half of the pumpkin into two pieces lengthwise and scoop out the seeds; cut the rind off and chop the flesh into 1 inch chunks. Put the pumpkin flesh into a pan with a small amount of water and cook until soft. Mash, and place in a colander to drain off some of the liquid.
Ingredients
  • 1 ½ cups cooked, mashed and drained pumpkin flesh
  • 2 eggs, beaten
  • 1 cup whole milk
  • 1 Tablespoon vanilla extract (or 2 tablespoons browned butter for a different taste)
  • ¾ cup sugar
  • Cinnamon to taste
  • 2 Tablespoons flour
  • 1 9 inch pie crust (either home made or from the store: for a recipe for pie crust go to Epicurious.com http://www.epicurious.com/recipes/food/views/101858 or http://www.epicurious.com/recipes/food/views/548)
Instructions
  1. Preheat your oven to 425 degrees.
  2. Separately mix the wet and the dry ingredients and then mix them all together.
  3. Pour the pie filling into the pie crust and place in the preheated oven.
  4. Bake at 425* for 10 minutes, lower the oven temperature to 350* and cook for another 30 – 35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Serve with whip cream or ice cream…. Yumyum!