Pumpkin Pie

Pumpkin Pie

  • Pie crust, bottom only
  • 2 cups pumpkin pulp
  • 3/4 cup apple butter or plum butter
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3 eggs
  • 1 cup half-&-half
This recipe is adapted from one that appeared in the Christian Science Monitor. We've increased the quantities so as to fill the pie shell. The crust, incidentally, should be a lard crust.

Recipes for pumpkin pie often call for pumpkin "puree." I call the main ingredient of this one pumpkin "pulp," because we don't puree the pumpkin flesh, we just mash it. This gives the pie a heartier texture.

  1. Pre-heat the oven to 375o.

  2. Mix the pumpkin, the apple or plum butter, and all the dry ingredients in a bowl.

  3. Mix the eggs and half-&-half in another bowl, then add to the first.

  4. Pour the filling into the crust.

  5. Bake for about an hour.

  6. Do the usual things--cover the edge of the crust with foil if it's getting too brown, check to see if the pie is done with a toothpick.