Pumpkin Pie Filling
PUMPKIN OR SQUASH
up pumpkin or squash in several pieces,
do not pare it. Place pieces on baking tin and set them in the oven.
slowly until nice and soft. Then take them out, scrape all the pumpkin
shell, process them in food processor or rub them through a colander.
NOTE: Pumpkin or squash puree should
be fine and light and free
cups of baked pumpkin or squash puree
1 cup brown sugar
3 tablespoons molasses
pinch of salt
2 cups milk
3 egg yolks
3 egg whites
whipped cream for serving
- In a large
bowl mix pumpkin or squash puree with 1 cup brown sugar, egg yolks,
butter, molasses and spices.
- Gradually add milk
and set aside.
- In a separate bowl
beat egg whites; then add them to the pumpkin or squash mixture.
- Mix all together and
bake with an under crust.
- Serve cold with whipped cream.
makes one large deep pie.
|Did You Know?
pastry flour is best for pies. After
making the crust,
take a portion of it, roll it out and fit it to a buttered pie-plate by
cutting it off evenly around the edge; gather up the scraps left from
and make into another sheet for the top crust; roll it a little thinner
than the under crust; lap one-half over the other and cut three or four
slits about a quarter of an inch from the folded edge (this prevents
steam from escaping through the rim of the pie, and causing the juices
to run out from the edges).
If you want to prevent the juice soaking
through into the pie crust and making it soggy, wet the under crust
with the white
of an egg, just before you put in the pie mixture.
top of the pie
is brushed over with the egg, it gives it a beautiful glaze.