Fresh pumpkin, makes for an heirloom pie recipe
November 12, 2007
This is going to be a short column for me today because you’ll be reading stories and recipes from others who wanted to share those with you. I want to share a recipe that came my way from my sister and I have a confession to make; her pumpkin pie is way better than mine.
She starts out with a Smith & Smith Farms Winter Luxury heirloom pumpkin and bakes it in the oven, scoops out the pulp, then purees it. It is so much better than the can of Libby’s pumpkin and the recipe on the back that I have been using, but I have seen the light. She has been making this pie for the open house on Farm Day for a couple of years and this pie is literally gone in 60 seconds.
This pumpkin has a high natural sugar content and has been around since 1893. You can use the canned variety in this recipe or a baked squash, trust me it will be worth the effort. P.S. The dark rum is a must.
Sissy’s Pumpkin or Squash Pie
Preheat over to 425
Mix until well blended
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2 cups cooked or canned pumpkin or squash
11Ú2 cups heavy cream
1Ú4 cup brown sugar
1Ú2 cup sugar
1 tsp. cinnamon
1Ú2 tsp. ginger
1Ú4 tsp. nutmeg
1Ú4 tsp. cloves
2 slightly beaten eggs
2 jiggers of dark rum
Pour the mixture into an unbaked pie shell and bake at 425 for 15 minutes, then reduce heat to 350 and bake about 45 minutes longer. (I pre-bake my pie shell empty for about 7 minutes then add the pumpkin mixture. This seems to keep my bottom crust from getting soggy. Also I bake my pies 350-375 for the whole hour. It just works for me.
I’ll leave you with this quote from W.T. Purkiser, “Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving.”
• Linda Marrone has lived in Carson City since 1973, and with her husband, Ralph, formerly operated Marrone’s Restaurant in Carson City and Somethin’s Cookin’ Catering.