This is her recipe for pumpkin pie. In my family, the regular kind of pumpkin pie (you know, the recipe on the side of the canned pumpkin tin?) is know as “Mud Pie” and is frowned upon when brought to family gatherings. At the least it is looked at with suspicion and disdain.
Anyway, this is our family recipe for pumpkin pie, and really it allows the pumpkin to shine through! I guess I should have posted this in the Autumn, but I was making Tea Cakes and found the recipe for the pie….
Mammy’s Pumpkin Pie
Its BEST to use fresh pumpkin for this pie. You can use home-canned, but you’ll get something less than what this pie is meant to be…..
1 pint HOME-canned pumpkin ( It is BEST to cut up and use a fresh pumpkin but by no means should you use store bought canned pumpkin!!)
OR, you can bake a small pie pumpkin at 350*F til its fork tender. Just place a cut pumpkin cut side down, with the seeds cleaned out of it, on a foil or parchment covered baking sheet. When the pumpkin is tender enough to push a fork through the shell, its done.
1 1/2 cups sugar
1/2 stick butter
If you baked your pumpkin, scoop out the cooked pulp and put it in a small sauce pan. Turn the heat on low and cook the pumpkin til its dry and then add the sugar.
Cook the home canned pumpkin on low as well til its dry then add sugar and cook until waxy.
Spread in a 9 inch pie crust. Slice butter and drop over the pie. Sprinkle sugar over top and add a dash of ground cinnamon. Cover with strips of crust if desired.
To make the pie look shiny you can paint the crust with milk, then sprinkle with sugar or sanding sugar. Bake as directed. To make it really shiny, use an egg wash to paint the crust before baking. 1 egg yolk beaten with about 2 tablespoons of water will work.
Bake in a 350* oven until brown. If desired cover the top of the pie with pecans before adding strips of crust, then proceed with baking.
Bake the pie in a 350*F oven til the crust is nicely browned, about 20 minutes. Cool before serving if you can.