MY GRANDMOTHER'S PUMPKIN PIE Makes one 9 inch pie serving 6 - 8 My Grandmother always roasted fresh pumpkin for her pies which is better (in my opinion) than canned. You could also substitute freshly roasted butternut squash for the pumpkin. For the Crust
Mix flour, pecans, sugar and salt together. Cut butter into 1/4 inch bits and with a mixer quickly mix into flour mixture until it resembles coarse meal. Mix in egg yolk and enough water so that dough just begins to come together. Form into a smooth cake, wrap in plastic and refrigerate for 2 hours or overnight. Roll out dough on lightly floured surface and fit into a 9 inch pie pan. Pinch and flute the edges decoratively. Chill while preparing the filling. For the Filling
Mix the pumpkin, sugar, spices, cream, rum and butter together in a bowl. Beat in egg yolks. Separately beat egg whites until stiff peaks are formed. Carefully fold into pumpkin mixture and pour into prepared shell. Bake in a preheated 350 degree oven for 40 - 45 minutes or until center is set and puffed. As pie cools it will deflate somewhat. Serve at room temperature garnished with lightly sweetened, lightly whipped cream. John Ash © 2003 |