Monday, January 18, 2016
A Very Old Pumpkin Pie Recipe
1 medium sugar pumpkin (about 3 pounds)
4 cups milk
3/4 cup dark brown sugar, more to taste
2 teaspoons salt
2 tablespoons ground cinnamon, more to taste
1 tablespoon ground ginger, more to taste
Grated zest of 1 lemon, optional
3 eggs, whisked to mix
2 10-inch pie shells
2 10-inch pie pans
To cook pumpkin: slice skin from top and bottom of the pumpkin. In a curving motion, cut remaining skin in segments from the sides, working from top to bottom.
Transfer filling to pie shells. Set pies on the heated baking sheet and bake in the oven 15 minutes. Lower heat to 350 degrees and continue baking until pies are firm and knife comes out clean, 40 to 50 minutes more. Serve at room temperature.