Winner
Ma's Pumpkin Pie
By Kathy Hughes
- 1 cup of sugar
- 1/2 teaspoon of salt
- 1 1/2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 1/2 teaspoon of allspice
- 1/2 teaspoon of cloves
- 1 1/2 cups of canned pumpkin
- 1 2/3 cups of evaporated milk
- 2 eggs
Combine ingredients until smooth. Place in unbaked pie shell and bake at 425 degrees for 15 minutes. Turn down the heat and bake at 350 degrees for 35 minutes or until firm. Makes one deep-dish 9-inch pumpkin pie, or if doubled, makes three 8-inch pies.
Bonus Recipe
Pumpkin Chiffon Pie
By J. Frank
- 1 ½ cups of unsweetened organic pumpkin purée
- ½ cup of organic light brown sugar
- ½ teaspoon of cinnamon
- ¼ teaspoon of freshly grated nutmeg
- ¼ teaspoon of cardamom
- ¼ teaspoon of ground cloves
- ¼ teaspoon of minced fresh ginger
- 1/8 teaspoon of ground ginger
- ½ teaspoon of vanilla extract
- 3 tablespoons of bourbon
- ½ cup of Fage Greek yogurt
- ¼ cup of orange blossom honey
- 3 eggs from a happy and content chicken
- 3 teaspoons of unflavored gelatin
- ¼ cup of organic cane sugar
- 2 cups of organic heavy cream
- 1 cup of organic powdered sugar
- 1 teaspoon of vanilla
- Toasted, chopped pecans
- Candied ginger
Smooth out the pumpkin purée onto several layers of paper towels to absorb any extra moisture, about two to three minutes. Scrape into a bowl and mix with the sugar, cinnamon, nutmeg, cardamom, cloves, ginger, vanilla extract, bourbon and yogurt. Stir well. Separate the eggs. In the top of a double boiler, stir together egg yolks and honey. Cook until light and fluffy, about five minutes. In small bowl, mix together the gelatin with ¼ cup of water until smooth. Using a strainer, strain gelatin into egg/honey mixure and cook for an additional minute or two. Remove from the heat, cool for several minutes, then add to the pumpkin mix. Refrigerate until cool, about 15 minutes. Beat the whites until soft peaks form and slowly add the ¼ cup of sugar; beat until stiff. Fold into the pumpkin mixture, mix and chill. Whip the cream until light and fluffy (not stiff), then gently fold in the powdered sugar and vanilla extract. Gently pour half of the pumpkin mixture into a pre-baked pie shell, add half of the whipped cream to the rest of the pumpkin. Top with the remaining whipped cream. Chill—preferably overnight and garnish with toasted, chopped pecans and candied ginger. Yum! Pie crust for one 9 ½-inch deep-dish pie pan
- 1 ½ cup of all-purpose flour
- 2 tablespoons of sugar
- ¼ teaspoon of salt
- ½ cup of chilled, unsalted butter, cut into pieces
- 3 tablespoons of ice-cold water
Preheat oven to 350 degrees. In a food processor, mix the flour, sugar and salt. Add the butter, pulsing until crumbly. Add the water, and pulse until a ball forms. Wrap and refrigerate for two to three hours. Roll out the dough on a floured surface and place in a buttered, 9 ½-inch deep-dish pie pan. Place a buttered piece of aluminum foil over the dough and bake for approximately 30 minutes. Remove foil and continue to bake until shell is light brown, approximately 10 to 15 minutes more. Cool completely before filling. [Emphasis on "buttered" is J.Frank's. This is a slightly unusual step.] �
