Pumpkin Pie

i love pie. any day that starts with pie is a good day.
each season has its favourite type of pie, and right now my favourite is pumpkin.
when i make pumpkin pie, i use the recipe from The Joy Of Cooking. it is simple, and the best. use fresh cream instead of evaporated milk.
most importantly, use pie pumpkins. NOT jack'o'lantern pumpkins. they don't smell right when cooked.


Cooking Pumpkins (added to original post):

• cut sugar pie pumpkin in 1/2 and scoop out guts
• place shell side UP on a baking sheet and roast in 350° for about an hour until pumpkin is soft
• scoop out pumpkin flesh (it needs to be blended before using) and freeze it in 2 cup measures for future use

The Joy Of Cooking original recipe (for those who don't have it):

-line a pie plate with pie dough
-preheat oven to 425°
-mix until well blended:

• 2 cups pumpkin
• 1 1/2 cups rich cream (i use 18%)
• 1/4 cup brown sugar (i use 1/2 cup)
• 1/2 cup white sugar (i use 1/4 cup or all brown)
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp allspice or nutmeg
• 1/8 tsp cloves (a pinch)
• 2 slightly beaten eggs

-pour mixture into chilled pie shell (if you chill your pie crust before you cook it, it makes it more flaky)
-bake at 425° for 15 min, then reduce heat to 350° and bake for 45 min longer or until the pie is set (use a knife or a toothpick, insert it into the center and if it comes out clean, it is done!)
-the Tartine cookbook says that the center can be wobbly, as it continues to cook after you take it out of the oven.... also, the pie sets due to the cream and eggs, so you can adjust the sugar to your taste

:)