Pumpkin Pie, The Old-Fashioned Way

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pumpkin-pie
It is almost Thanksgiving day in the USA. A few years ago, my sister-in-law baked me a pumpkin pie. I loved it. I love the pumpkin spice. It reminds me a bit of fruitcake. One doesn’t even have to buy pumpkin spice if it is not readily available in your cupboard. Just mix 1 teaspoon ginger, 4 teaspoons cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves then after mixing, store in a cool dry place.

In the Philippines, it is difficult to buy canned pumpkin but there is a way to prepare the pumpkin filling by just using our local squash (Check the “How to Prepare the Pumpkin“. Our local squash is more stringy so don’t forget to strain it many times till you get a smooth puree.

Anyway, here is the recipe.

Crust
Pastry for Filled One-crust pie

Filling

3/4 cup sugar

1 1/2 teaspoons pumpkin pie spice*

1/2 teaspoon salt

1 (16-oz) can (2 cups) pumpkin or prepare from real pumpkin
(You can buy canned pumpkins in Metro Supermarket in Market Market , if there is still stock)

1 (12-oz) can (1 1/2 cups) evaporated milk

2 eggs, beaten

1/4 cup nuts (walnuts or pecans, chopped)

* ( you can make Pumpkin Pie spice by mixing 1 teaspoon ginger, 4 teaspoons cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves and store in cool, dark place)

Topping
1/2 cup whipping cream, whipped

Directions

1. Prepare pastry for filled One-crust pie.

2. Heat oven to 425 F.

3. In a bowl, combine all filling ingredients. Blend Well.

4. Pour into pastry-lined pan. Bake at 425 F for 15 minutes.

5. Reduce oven temperature to 350 F. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean.

6. Cool until ready to serve.

7. Serve with whipped cream. Store in refrigerator.

pumpkin-pie1
You can make variations by using maple-flavored syrup for the 1/2 cup evaporated milk

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