One of the fruits we see in abundance this month is — PUMPKINS.
Consider one for a moment. What do you notice first? Color? Shape? Size?
After a short feast for the eyes, my thoughts turn to pie. Yes, pumpkin is my favorite. (Don’t get me wrong, I seldom turn down any of the others.) I’ve made many and eaten more through the years. I’ve even started with one of these, cooked it down, used some and froze the rest in two cup portions.
In honor of my mother’s memory — I’d like to share her recipe.
Grace’s Pumpkin Pie:
1 can pumpkin (or 2 cups fresh) 2 Tblsp flour (rounded)
1 cup sugar a little salt
2 eggs 1 teasp cinnamon
1/2 teasp nutmeg 1/2 teasp ginger
1/2 teasp lemon extract 1 cup milk (reduce by 2 Tblsp when using fresh pumpkin
Combine all ingredients and blend well. Pour into unbaked pie crust and bake for 1 hour at 400 degrees. Knife in center will come out clean when done.