By Dana Gordon
|9 inch pie||2/3 cups sugar||1/4 t nutmeg|
|1/2 cup pumpkin||1/4 t salt||1 t cinnamon|
|2 eggs||1/4 t ginger||1/8 t cloves|
|2/3 cups milk|
|50 min bake time.|
To Prepare Pie Crust
Evenly brush sides, then bottom of a graham cracker crust with 1 beaten egg yolk. Bake crust for 5 minutes at 375 degrees and remove from oven. (Put the leftover egg white plus any leftover egg yolk in pumpkin pie filling).
To Prepare the Pumpkin
Use any firm pumpkin flesh scraped from your pumpkin. Don't use the skin or seeds. Boil until soft (like you would potatoes). Drain and mash. Firmly pack pumpkin when measuring, being sure to drain off any excess liquid.
To Prepare Pie Filling
Combine pumpkin, eggs, milk, sugar, salt, ginger, nutmeg, cinnamon and cloves in blender or mixer. Blend until smooth. Pour into prepared crust and bank at 375 degrees F.
|10 inch Pie||1 cup sugar||3/8 t nutmeg|
|1 1/2 c pumpkin||3/8 t salt||1 1/2 t cinnamon|
|3 eggs||3/8 t ginger||1/4 t cloves|
|1 cup milk|
|65 min bake time.|
Country farmer in childhood turned urban gardener in adulthood with emphasis on indoor gardening, Dana Gordon, who is a wife and mother of two, has been gardening and preserving food since childhood with the guidance and knowledge of three generations.
Visit her blog at: http://alotgreener.blogspot.com/
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