By Jillian Wakarchuk:
Although Thanksgiving has come and gone with heaps of turkey, mashed potatoes, and gravy, there is something about pumpkin pie that makes it the perfect fall dessert, even post turkey-coma. The best pumpkins to use are the small ones, but the large ones work just fine. Conveniently, Halloween is right around the corner and afterwards, you might consider turning your jack-o’-lantern into a magnificent pie. The guts will already have been removed, and it’s a shame to waste a perfectly good pumpkin. You might even impress your parents!
This recipe is one my mother compiled from a bunch of other recipes, so it’s all the best aspects of this pie in one. I love it, and hopefully so will you (and your family).
3 cups of pumpkin puree (easily acquired from a can,
but also more complicatedly from a real pumpkin)
1/2 cup cream
2/3 cup firmly packed brown sugar
3 tbsp flour
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 dash cloves (or mace, or allspice)
2 9″ pie shells (the frozen, store-bought kind works
If your pumpkin does not come from a can (which is what I recommend), here’s how to make it into puree.
Take the guts out, and compost them. Turn the rest of the pumpkin into small cubes. Remove the rind. Steam for about 20 minutes or until tender. Place the steamed cubes into the blender and puree until smooth.
In a large bowl, beat your eggs, and then add remaining ingredients. Mix it well. Pour this mixture into your two uncooked pie shells. Bake them in the oven for 10 minutes at 450 F. This hardens up the shell so it doesn’t get soggy. Adjust the temperature to 350 F and continue to bake the pies for 45-60 minutes (or until a knife/toothpick comes out clean).
And voila! You have pie. Now all you need is some whipped cream, and you’re good to go.