The plant closest to his heart this year was his pumpkin plant. He and his brother planted pumpkin seeds in cups this spring, and after a careful hardening off period he transplanted them into our garden outside. The plants only produced one pumpkin but to my boy this was a huge success. I gave him the choice of what to make with his pumpkin, and after much consideration he decided to make this pumpkin pie.
Below I have posted my Grandma's recipe. For some reason the number of dessert recipes I have posted on this blog are proportionately much higher than the number we actually eat (in reality we eat dessert quite seldom). But when I do make dessert, they are so much more fun to share with you. I hope you agree!
In the comments section, share with us one of your early baking or cooking experiences. What lessons did you take from this experience?
1 ½ cups cooked, pureed pumpkin (or canned pumpkin)
1 Tbsp flour
1 cup brown sugar
1 tsp ginger
1 tsp cinnamon
⅛ tsp nutmeg
½ tsp mace
¼ tsp salt
½ cup milk
Mix pumpkin, flour, sugar, spices and salt. Beat eggs. Add milk, and stir all together well.
Pour into deep pie plate lined with good pastry (I used Martha Stewart's recipe).
Bake until firm, about 35-40 min. Serve with whipped cream.