Pumpkin Pie

Marijn came to visit for a month, and while he was here I put him to work making pumpkin pie for Thanksgiving dinner. This recipe comes to me from my great grandmother, Deborah Ferrier.

Don’t bother trying to prepare a regular pumpkin for pie this way as your mash will be too watery and kind of stringy. Pumpkins may have been more edible and less decorative in Deborah Ferrier’s day.

For the shell, I like to make a nut crust out of finely chopped walnuts or pecans but whatever your favorite crust is will be perfect.

Pumpkin Pie (imperial)

3 cups of either:

  • canned pumpkin
  • baked* and mashed butternut squash
  • steamed and strained carrots
  • 1 cups sugar or Splenda
    3 eggs, separated
    cups melted butter
    cups cream
    1 t cinnamon
    t nutmeg
    t ginger
    1 T vanilla

    Combine all ingredients except the egg whites. Beat the egg whites until stiff and fold into the mixture. Pour into two 9-inch or one deep 10-inch unbaked pie shell. Bake 45 minutes at 375F.

    *Halve a butternut squash. Bake it cut-side down on a baking sheet for an hour or so at 325F.

    Pumpkin Pie (metric)

    750 mL of either:

  • canned pumpkin
  • baked* and mashed butternut squash
  • steamed and strained carrots
  • 375 mL sugar or Splenda
    3 eggs, separated
    200 mL melted butter
    200 mL cream
    8 mL cinnamon
    4 mL nutmeg
    4 mL ginger
    15 mL vanilla

    Combine all ingredients except the egg whites. Beat the egg whites until stiff and fold into the mixture. Pour into two 22-cm or one deep 25-cm unbaked pie shell. (I like to make a nut crust out of finely chopped walnuts or pecans.) Bake 45 minutes at 195C.

    *Halve a butternut squash. Bake it cut-side down on a baking sheet for an hour or so at 165C.

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