New reader Leah Bostic says she just discovered my column a few weeks ago and enjoyed the one about using fresh pumpkin for pies, something she’s done in the past.
“I cook the pumpkin in a six-quart pressure cooker for about six minutes and it’s ready to use for pies,” she said, adding that she has a great recipe that came from her mother’s 1950s cookbook, which “looks like a thick dictionary, down to the hard cover and thumb tabs!”
“It’s easy … and makes the absolute best, hands down, pumpkin pie I’ve ever eaten. One year, Mom served a Sam’s Club pie at Thanksgiving, and my three grown daughters still haven’t let her live it down. Mom thought they wouldn’t notice, but they knew immediately and really gave her a hard time about it.”
You’d like to see said recipe, would you? But of course!
1/8 tsp. salt
2/3 cup sugar
2 tsp. pumpkin pie spice
2 eggs, slightly beaten
1 2/3 cup evaporated milk
1 ½ cups cooked pumpkin
- Mix salt, sugar and spice together; add to slightly beaten eggs. Stir in milk and pumpkin.
- Pour into pie shell (it makes one) and bake at 400 degrees for 10 minutes.
- Reduce oven temperature to 325 degrees and bake 30 minutes more.