I'm posting for help recreating a pumpkin pie recipe that has worked well for me. I carried it around on a photcopied piece of paper, never made a second copy, silly me. I seem to have lost it when I moved across town. I don't see anything like it online (yet).
Here are the clues:
--> I think it came from a book called The Joy of Breads and Pastries (no longer in print)
--> It advises using fresh pumpkin, prepared by cutting in half, baking at 350 until it falls out of its skin, and putting through a ricer or food mill. It calls for 1.5 cups of the processed pulp.
--> I remember it calls for a little flour, maybe a tablespoon.
--> It calls for milk, not milk and cream like the online recipes. I used 1% milk and everyone raved about the flavor. But I don't remember how much milk to use.
It has some helpful hints, which I will share:
--> It advises not adding the eggs right away. You mix all the other filling ingredients, then let it sit a few hours or overnight to let the pumpkin absorb the milk. Then you scramble the eggs and mix them in just before you bake the pie.
--> Next suggestion is to fill the pie shell halfway and bake for 5 minutes, then fill it the rest of the way without removing from the oven, bake another 10 minutes, then reduce heat for the final baking period of 40 - 50 minutes. This guards against curdling and separation. I think it started at 420 degrees and finished at 375 degrees. but I'm not sure.
--> To test for being done, instead of inserting a toothpick or knife (which can ruin the perfect surface), you jar the pie plate. If the filling moves like gelatin dessert, not like soup, it's done.
So I'm hoping some custard pie expert out there, or someone who has a copy of the same recipe, can help me reconstruct it in time for Thanksgiving and Christmas. Thank you for any help you can offer.
- Always Listening