Title: Great Pumpkin Pie
Categories: Pies, Bakery
Yield: 6 servings
1 Whole pumpkin; or one 18-oz
-can to
Cups
3/4 c Raisins; preferably white
1/2 ts Salt
1 3/4 c Half-and-half cream
3 Eggs
2/3 c Dark brown sugar; packed
2 tb Molasses
2 ts Cinnamon
1/4 ts Cloves
1/2 ts Ginger
1/2 ts Nutmeg
3/4 c Toasted pecans; chopped
1 9" pie shell; unbaked
If using whole pumpkin, scoop out the inside. (Save seeds for toasting
another time.) Cut pumpkin into large chunks, peel off outer skin, and
dice. Place in unseasoned water and cook until very tender. Mash with an
electric mixer or food processor. In a saucepan, with enough water to cover
them, boil raisins for 2 minutes. Drain and set aside. Blend the remaining
ingredients, except pecans. Add raisins and stir in pecans. Fill uncooked
pie shell and bake at 425 for 45-50 minutes or until a knife comes out
clean. Both the filling and cooked pumpkin will freeze. Pumpkin pie may be
served plain, with dollops of whipped cream, or is delicious with Ginger
Sauce (see recipe for Orange Ice Cream with Ginger Sauce).
