December 5, 2010

Old Fashion New England Pumpkin Pie from Bath, Maine


Sandie Nardozzi- Bath, Maine

Halve the pumpkin and scoop out seeds and fibers
Sandie Nardozzi, is one of our many contestants who has submitted her recipe for our "Let's Be Thankful" Holiday contest ending on December 8th. I think the pictures will tell Sandie's story of her love for baking authentic New England dishes

"Old Fashion New England Pumpkin Pie"

2 cups roasted pumpkin
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg grated
1/2 teaspoon salt
1 tablespoon chopped hard sugared ginger (optional)
1-1/2 tablespoons melted butter
1- 12oz. can of carnation milk
1/2 cup of sugar
1/2 cup brown sugar
1/8 cup of molasses
2 eggs beaten

Use 2 lb. baking pumpkin usually available in the Fall, set oven at 350 degrees. Halve the pumpkin and scoop out seeds and fibers. Place pumpkin cut sides down on baking sheet. Bake until it is tender when pricked with fork 30-40 minutes. When cool enough to handle, scoop out and measure 2 cups and set aside.
Use a 2 lb. pumpkin
Hand scoop out and measure 2 cups
Old Fashion New England Pumpkin Pie
Sift white sugar, cornstarch, salt, cinnamon, ginger, brown sugar and nutmeg together. Mix this with 2 cups of roasted mashed pumpkin. Add eggs, melted butter, molasses and canned milk. Pour into 9" crusted pie pan.  Reheat oven at 450 degrees, bake for 15 minutes. Lower to 350 degrees, and continue to bake for 50 minutes. When a knife comes out clean, pie is done. Serve with real whipped cream.

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