We all have fond childhood memories of food. I have several, but one of my favourites is pumpkin pie. I only ate it during the holidays so it was a special treat. I don’t know when I first had this pie, but Mrs. Chapman’s daughter, Lila, has been a friend since elementary school. This has been the only recipe that I have used since college and it has become one of Christopher’s favourite desserts! There are so many ways to make a pie today with an equal amount of ingredients from which to choose. This one is simple – back in the day when everything was organic and milk was whole milk, filled with cream and left on your door step and the only corn syrup in food was when you added it yourself for baking. I have a pie baking in the oven now and the smell of the spices is so wonderful. Enjoy and Happy Thanksgiving!
1 1/2 C canned pumpkin
1/4 C white corn syrup
1/2 C evaporated milk
2 T butter
1/2 C hot milk
1/2 C brown sugar, packed
1 1/2 t cinammon
1/4 t ginger
1/2 t nutmeg
1/8 t cloves
1/2 t salt
- With an electric hand mixer (I find this works better than just a spoon) combine pumpkin, corn syrup, eggs and evaporated milk.
- Stir butter into hot milk
- Combine brown sugar, spices and salt in a bowl and mix with a spoon until blended.
- Now combine all three mixtures using the hand mixer.
Line a 9 inch pie plate with pastry (for crisp crust, brush egg whites or melted butter on pastry). Place pie plate on oven rack and pour in filling.
Bake in a hot (425) oven for 15 minutes then reduce the temperature to 350 and bake 35 minutes longer or until knife inserted comes out clean.