Grandma's Harvest Pumpkin Pie
Nothing says Fall, harvest time, or Thanksgiving than the flavour and aroma of pumpkin. This particular recipe is dear to me as I discovered it in my late grandmother's old batter-spattered notebook among her other recipe favourites. And I appreciate her use of whole, locally-grown pumpkins bringing out a flavour and freshness like no other.
I learned to make pastry the same way my mom makes it - following the recipe from the Tenderflake box! She always said it was the best.
2/3 cup dark brown sugar, packed
2 tsp cinnamon, ground
1 tsp ginger, ground
1/4 tsp nutmeg, ground
1/4 tsp cloves, ground (I use whole and grind with a mortar and pestle)
1/4 tsp cardamom, ground (I use whole and grind with a mortar and pestle)
1/4 tsp salt
1/2 tsp orange zest
2 whole eggs
1, 12 ounce can evaporated milk
2 cups pumpkin puree (preferably a baking garden pumpkin such as 'Sugar Treat' variety)
1) I have been able to purchase pumpkin pieces already cleaned and seeded from the local Farmers' Market. Otherwise, you can purchase a whole baking pumpkin. Cut the pumpkin in half and spoon out the seeds. Lay face down on a cookie sheet with some water. Bake the pumpkin at 350F for ~ 1 hour. Cool and scoop out of the shell. Puree in a blender or food processor. Set aside.
2) Increase the oven temperature to 425F.
3) In the meantime, mix together the sugar, spices, salt, and orange zest. Beat in the eggs.
4) Add the evaporated milk and pumpkin puree; whisk together.
5) Pour filling into the pie shell and bake at 425F for 15 minutes. Reduce temperature to 350F and bake 40-45 minutes. Cool.