Grandma Harris's Pumpkin Pie

Karine: Here is the burn-all-the-way-down Pumpkin Pie. It is Gma Harris’ and my favorite. I have reduced the cloves by half so it doesn’t burn as much, but it still has the flavor. Bryan is starting to like it (when there is plenty of cream). All my kids think this is the only kind of pumpkin pie. It ranks as their favorite dessert right up there with apple pie and lemon meringue pie. 

1 egg

¾ c brown sugar

1 T flour

½ t salt

1 t cinnamon

½ t nutmeg

½ t ginger

1/8 t cloves

1 ½ c cooked pumpkin

1 c milk

2 T molasses (this is optional and we leave it out)

Put it all in the blender and mix. Cook it in an uncooked 9” pie crust, 10 minutes at 450° and about 40 minutes at 325° until firm (toothpick test).

*Pie crust for one 9” pie:

1 c flour

¼ t salt

¼ c oil

1 ½ T cold water

Mix the flour and salt. Using a fork, add the oil and mix it thoroughly. Don’t add the water until the mixing is done. Sprinkle the water on the top and stir only enough to combine it. Stirring too much at this stage makes it tough.

*To make pumpkin from a pumpkin:

Cut it into pieces about 3 to 4”. You can pressure cook it for 15 minutes on 15 lbs, or steam it for 45 minutes. I leave the peel on and then scrape the cooked pumpkin off when it is cool enough to handle. I like to put it in the blender before I freeze it because it is then ready for cooking. Freeze it in your favorite quantity.