from scratch Walnut Topped Pumpkin Pie
Nothing says “I love you” to your family and friends around the holidays more than a pie made from a garden fresh pumpkin. The flavor is unmatched by even the best canned mix, and while it takes a little longer to peel and slice the “real thing”, I think you’ll find the homemade flavor is well worth your time.
1 medium-size, fresh pie pumpkin, boiled (or 2 cups canned pumpkin)
2 large eggs
2 (5 ounces each) cans evaporated milk
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon all-purpose flour
2 (9 inch) unbaked pastry shells
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon pumpkin pie spice
Garnish with walnuts, halved and whipped cream
Peel and slice 1 medium ‘pie pumpkin’ into large chunks. Boil until tender. Place cooked pumpkin in a large strainer and let it drain for at least 30 minutes or until most of the excess water has drained off. Measure out 2 cups of drained pumpkin into a large mixing bowl; beat on medium speed until smooth. Add eggs, sugar, brown sugar and spices; beat until well blended. Stir in evaporated milk and flour; continue to beat until all ingredients are thoroughly mixed. Pour into unbaked pastry shells. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and cook for 40 minutes. Pie is done when toothpick inserted in center comes out clean. Garnish with walnuts and serve with a dollop of whipped cream.
Yield: 2 pies or 16 servings.