Wednesday, November 22, 2006

Mary Holmstrom’s Pumpkin Pie

The pie is in the oven as we speak (or blog). So pictures to follow….

Several years ago a good friend and co-worker graciously shared her grandmother’s incredible pumpkin pie recipe. And it has proven to be a crowd pleaser every year since. I always make two or three, so that we can have leftovers. And I apologize for not posting this earlier in the week, but this pie is great for any time, holiday or no.

First, I must confess that I do not make crust. I have tried multiple times over the years. I have used recipes with vinegar, ice water, lard, Crisco, butter, margarine. I have used marble rolling pins, store-bought wooden rolling pins, handmade rolling pins, even my nana’s 60-year-old rolling pin that she so generously gave me (thinking maybe there was magic in it). Alas, no luck. So I resign myself to Nancy’s frozen crust, and concentrate on the quality of the ingredients that go into the pie itself.

I do, almost without fail, use fresh pumpkin. I normally have to buy these in October and store them outside to keep them from rotting. Then I bake them or peel, cube and steam them. But I realize this isn’t for everybody, so go right ahead and use canned plain pumpkin (not spiced pumpkin). You will still be very pleased with the result.

One small warning before you start: This is made in a blender, and given the size of most blenders, you cannot double the recipe. But it only takes about 3-4 minutes to make once you assemble the ingredients, so making several is still a quick process.

3 eggs
1 ¼ cup brown sugar
½ t salt
1 t cinnamon
¼ t ginger
¼ t cloves
¼ t allspice
¼ t nutmeg
1 T molasses
1 ½ cup milk
1 ½ cup pumpkin

In a blender beat eggs, sugar, spices and molasses for 1 minute. Add milk and pumpkin and belnd for one additional minute, making sure all ingredients are mixed in (the molasses has a tendancy to stick to the sides of the blender). Pour into prepared deep dish pie shell. Bake at 375 degrees for 1 hour. Pie is done when center is puffed up and knife comes out clean.



foodiemama said...

sounds yummy. the addition of mollasses to anything is interesting to me.

Tanna said...

I'd be willing to bet some big part of that recipe is in the spices - those are some of my very favorites.

KH said...

How fun to visit your blog and find my grandmother's pumpkin pie recipe featured! thanks for the vote of confidence, hope yours turned out well. we made one and it was even better than years past...xoxoxo!

LH said...

The most excellent pumpkin pie I've ever had. Not that I'm biased or anything - my grandmother too! KH does it just like she used to. Thanks K!