Pumpkin Pie

Pumpkin Pie

Yes, yes, I know. Pumpkin pie in July!? You’ll be relieved to know that I am not crazy. I just enjoy food, and believe that certain foods should be enjoyed all year around, not just on holidays.

Here’s some history for you: Pumpkins are native to North America, The Native Americans grew and farmed the pumpkins even before the settlers arrived. However the settlers were not interested in the pumpkin, until they their first bad winter, where they lost about half of their population from scurvy and exposure to the elements. The Native Americans brought the pumpkins as gifts and showed the settlers many uses of the pumpkin. Roughly 30 years after that they were exported to France where the crafty French began using pumpkins as pie fillings. The English also got ahold of the Pumpkin, but used the pumpkin as a cooking vessel, stuffing it with apples, sugar and spices and then baking it.

The first account of actual pumpkin pie recipes in American cookbooks appears in 1796, in a cookbook called “American Cookery, by an American Orphan” by Ameila Simmons.

For the recipe, preheat your oven to 350* degrees

Now on to the Misenplace!!

Actually, the only misenplace in the recipe involves you opening cans and measuring! Open the pumpkin pie tin, and both of the evaporated milk tins and set them aside. using measuring spoons measure out 1 teaspoon of salt, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cloves and 2 teaspoons of ground cinnamon.

Beat 4 eggs in a large bowl until frothy. Add the tin of pureed pumpkin and mix until combined.

Now add 1 1/2 cups of white granulated sugar, and all of your measured spices to the pumpkin mixture. stir until combined

Add the 2 tins of evaporated milk we opened earlier to the pumpkin mixture gradually. The mixture will look a bit…soupy, don’t worry, it’s supposedly to look like that.

Place your pie crusts on a baking sheet, and fill your crusts almost to the top, leaving just about a 1/4-1/2 inch crust.

Bake for 50 minutes. Check for doneness by inserting a skewer in the center, if it comes out clean, the pies are finished.

Place on cooling rack, or open window if you are feeling old fashioned.

Advertisements

One thought on “Pumpkin Pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s