The Glorious Pumpkin
By Roxanne Bruce
Fall is one of my favorite times of year and pumpkins are one of my favorite foods. They are plentiful, affordable and can be put into just about everything. I have included a recipe that I love from an old cookbook on the "original pumpkin pie". Take a moment and share with all of us one of your favorite pumpkin recipes.
A recipe for Old Fashioned Pumpkin Pie
1 Medium Pumpkin (about soccer ball size)
3/4 Cup Sugar
3 Large Eggs plus 4 egg yokes
1/2 TBS Vanilla bean paste
2 Cups of Heavy Cream
1 teaspoon of Cornstarch
1 Pinch of Salt
- Prepare your pumpkin by scooping out the seeds and pulp, place it on a baking sheet, do not put the top of the pumpkin (stem) on the sheet just yet. Rinse the seeds and save them for roasting later.
- Preheat oven to 400 degrees.
- In a mixing bowl combine the sugar, eggs, and vanilla and whisk until combined.
- Add the heavy cream, cornstarch, and salt and whisk until fully combined.
- Place the baking sheet with the pumpkin on an oven rack. I have found that the best way to pour without spilling is to slide the rack out just far enough that you can pour the liquid in the pumpkin and then slide it right back into the oven.
- Pour mixture into your prepared pumpkin (allowing about 3/4 of an inch space between the filling and the top of the pumpkin and begin baking it.
- Bake at 400 degrees uncovered.
- After 15 minutes, cover the top of the pumpkin loosely with foil and bake another 15 minutes.
- Lower oven temp to 375, place the top of the pumpkin on the tray and continue baking for 15 minutes more. Remover the foil and bake an additional 30 minutes or until a knife inserted into the custard comes out mostly clean.
- Turn off the oven, allow the pumpkin to cool for an hour, then place it in your cold garage (loosely covered with wrap or foil) or your refrigerator and allow the custard to set 6 hours or overnight. When ready to serve, scoop out custard into small dishes (you can scrape the sides a bit as you scoop it out if you choose to scrape off some of the cooked pumpkin for additional flavor, I am sure the Pilgrims wasted nothing).