Monday, October 06, 2008

Long Island Pumpkin Pie

The variety of pumpkin is a Long Island and it is somewhat of a cross between sugar pumpkin and butternut squash-just perfect for pie or soup.

The pumpkin yielded quite a bit of roasted, mashed pulp. After draining it (to get rid of excess water from the pan) I was able to freeze about a dozen cups in baggies. That's quite a bit. It was a bit of work, but I'll be happy to have the roasted mash in February.

A word of caution-the pumpkin was very fresh, and produced a ton of sap when I cut it. I'm sensitive to it and know that handling fresh squash or pumpkin will result in stiff, weirdly slimy hands for an hour or so. On the positive side, it leaves your hands lovely and soft after the stiff sensation wears off and it is like having a chemical peel done. But seriously folks, if you're highly allergic, get someone else to scoop out the pulp, or wear gloves.

To Roast Pumpkin (or squash)

Preheat oven to 400 degrees F. Place pumpkin, cut side down in a large roasting pan with a generous amount of water (about halfway up the pan). Bake until a knife inserted in the flesh comes out cleanly. Cool, scrape out pulp and mash with a potato masher. Cool completely before freezing.

For The Pie:

(This recipe is adapted from my favourite pie cookbook-From Amish And Mennonite Kitchens by, Phyllis Pellman Good and Rachel Thomas Pellman. If you don't own this cookbook-get it! These women are honorary members of our family as we've made just about every recipe in the book).

You Will Need:

1 1/2 cups mashed pumpkin or squash
1 egg
1/2 cup milk, heated
1/2 cup cream, heated
1 tablespoon flour
1 tablespoon molasses
3/4 cup sugar
1 teaspoon cinnamon
Dash of nutmeg
1 tablespoon browned butter
Pinch of salt
1 9 inch unbaked pie shell

Combine all ingredients. Pour into pie crust and bake in a preheated 450 degree F. oven for fifteen minutes. Then reduce heat to 350 for another 45 or until set.

Serve with whipped cream and if you're feeling really decadent, mini-cinnamon chips

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