It's Monday before Thanksgiving and the shop smells like pumpkin pie.
The pumpkin pies started their life at Mary's as Halloween decor. Then, a few days ago, we chopped them up and baked them. Next we removed the skin and pureed the baked pumpkin, and presto! Pumpkin ready to make pies. One little trick...let the freshly cooked and pureed pumpkin drain in a china cap or strainer for several hoursor overnight in the refrigerator to remove some of the excess liquid.
It's a perfect day to bake pies. Cold and rainy outside. Nice and cozy inside. And that wonderful bakery smell... Today's it's a combination of cinnamon and nutmeg and brown sugar and chocolate.
Besides pumpkin, we're making sweet potato, sweet potato pecan, pecan, fudge, and fudge pecan. Here's the recipe for the pumpkin pie from our cookbook:
Pumpkin Pie
1 prepared 9-inch deep dish pie shell, unbaked
1 lb. fresh pumpkin puree
1 14-oz. can sweetened condensed milk
1/4 C. margarine
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 egg
Place pumpkin and condensed milk in a stand mixer fitted with the paddle attachment. Melt margarine and add to pumpkin mixture. Mix until blended. Add spices and egg and continue mixing until smooth. Pour pumpkin mixture into prepared unbaked pie shell and bake at 325 F for about 50-60 minutes or until a knife inserted in the middle comes out clean. Store in refrigerator.
Makes one very delicious pie that tastes great served with vanilla ice cream or plain whipped cream.
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