Mother’s Pumpkin Pie

My grandmother clipped this recipe from a newspaper many many many years ago. Recently my mother found it and I have transcribed it word for word.

(Makes 2 deep 9-inch pies or three 8-inch pies)

Make your flakiest crust and line two pie pans with it. Let it refrigerate while you make the filling.

Empty 1 quart pumpkin pulp in to a big bowl. Into it stir 1 quart rich milk (half whole milk and half evaporated milk is a fine combination). Also stir in 1 cup sugar mixed with 1 tablespoon flour, 1/4 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. Some folk also add about 1/4 cup applejack or brandy. My mother used 1 teaspoon vanilla. Thoroughly mix in yolks of 5 small eggs and then taste the mixture. It should be definitely too sweet. If not add more sugar. Pumpkin absorbs sugar. When too sweet before baking, it will be just right afterward. Beat the whites of the eggs until they almost peak. Sir in well. Pull out the middle rack of 350 degree F oven and place crust-lined pans on it. Then pour and ladle filling into them, filling as deeply as possible. The filling shrinks when cooled. Carefully push rack back in place.

Bake pies about 60 minutes until outside edge portion is set. Remove racks to cool. Like custard pies, they have enough heat in them when the outside edge is firm to finish baking the center as they cool. While still warm, dredge top with well-mixed combination of 1/2 cup confectioner’s sugar, 1 teaspoon cinnamon and about 1/4 teaspoon (or to your own taste) cloves.

Properly pumpkin pie shouldn’t be cut until it has cooled and “set” a bit.

My grandmother added cup shredded coconut to the mix. She also noted on the clipping that rhubarb squash and butternut squash work equally well with this recipe.