Our Favorite Pumpkin Pie
Years ago we discovered this wonderful pumpkin pie recipe in one of Mollie Katzen’s Moosewood cookbooks. My husband, Dan, makes this pie for our family Thanksgiving every year.
The recipe is a bit sweet, so we’ve cut down on the sweetener. It uses honey instead of sugar and this year Dan used some maple syrup along with the honey. I heard from a friend, who also loves Mollie K., that there is a new Moosewood recipe on the Internet with brown and white sugar and a pinch of white pepper. She used to make the same pie as ours and says this new one is quite terrific. Maybe we’ll try it next year.
You can make this pie in an unbaked pie shell (Mollie suggests whole wheat, of course) or in a baking dish without a crust. We always increase the recipe either by 1/2 or double and end up with both. Without the shell it’s pumpkin pudding!
3 cups pumpkin puree
3/4 cup honey (or less)
2 T molasses
1/4 t. powdered cloves
3 t. cinnamon
1 1/2 t. ground ginger (fresh might be too overpowering)
1 t. salt
1 can evaporated milk
Put the pumpkin puree in a large bowl. We used canned, but you can use freshly baked and pureed pumpkin. Add the honey, molasses, powdered cloves, cinnamon, powdered ginger, salt and eggs. The eggs should be slightly beaten — but more than Dan did so you won’t get those lumps you see on the top of the pie. Add the can of evaporated milk and stir with a spatula. Mollie says you can substitute 2 cups of scalded milk if you don’t have evaporated milk.
Bake for 10 minutes at 450° and then 40 minutes at 350° or until set. It usually takes a bit longer — maybe because we have 2-3 pies in the oven.
Serve with whipped cream.