Gramma Sienkewicz' Pumpkin Pie
For crust, see The Art of Making Pie Crust
Prepare a 9 inch unbaked single crust pie shell. Preheat oven to 375
In the blender container, combine:
Blend until smooth.
Serve cooled but not necessarily chilled, with whipped cream.
The real secret to a good pumpkin pie is not using canned pumpkin. Is is not difficult to prepare pumpkin puree from a fresh pumpkin. Here is how to do it easily:
Wash the pumpkin skin. Then, with a sharp knife, cut the pumpkin in half. Scoop out the seeds and stringy parts. (You can dry the seeds for eating if you wish.) Then cut the pumpkin, skin and all, into pieces small enough to fit in your pot. (We usually use an 8 -12 qt. enamel pot. Do not use aluminum for this purpose.) Put some water in the bottom of the pot and cover. Then simmer on the stove until the pumpkin meat is soft. Scoop the meat out and off the skin and put it in the blender with some of the water used to cook the pumpkin. Blend and freeze in pint containers. P.S. You can cook the pumpkin in the microwave but then you will have to add tapwater when making the puree.