Peter's Pumpkin Pie (from Robt. Peters's grandmother)
Recipe By : "Ohio's Perfect Pies," Ohio Magazine, September 1998
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups pumpkin
1/4 cup light corn syrup
2 eggs
1/2 cup evaporated milk
2 tablespoons butter
1/2 cup milk -- hot
1/2 cup brown sugar -- firmly packed
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon salt
1 pie shell
Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into
hot milk. Combine brown sugar, spices and salt and mix until well
blended. Combine all htree mixtues. Pour filling into pie shell. Bake
at 425°F for 15 minutes; reduce temperature to 350°F and bake 35
minutes or until inserted knife comes out clean. Garnish with whipped
cream topped with slivers of candied ginger.
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NOTES : Those who always ask for a big portion of dessert will
appreciate Peters' Farm Market's giant starawberry pies, made with fresh
berries piled so high they sometimes topple out of the pan and topped
with a mountain of whipped cream. "You can walk in and buy one right
out of the oven -- they don't just sit on shelf," says baker Martha
Willoughby. Come Thanksgiving, Willoughby and the other bakers work
around the clock to accommodate all the customers, who [pay from $6 for
one of the delectable pies. Peters Farm Market, 11271 U.S.Rte.23,
Lockebourne, 740/983-2322
