When I was a child nearly everything we ate came from raw ingredients or home-canned goodies. I still remember canning with my mom and grinding venison trimmings from a deer my dad hunted. Pumpkin jack-o-lanterns were always saved for Thanksgiving pumpkin pie so this recipe is reminiscent of my childhood and one I’ve used since my newlywed days. Back then the water company sent out a little flyer with the monthly bills called Timely Cookery Tips and this recipe came in the October, 1968 flyer. I was never a huge fan of pumpkin pies made with canned pumpkin and evaporated milk. They taste like store-bought, a watery and spicy paste, but this pumpkin pie has creaminess, texture, and character your taste buds will savor.
Its not too late to cook those jack-o-lanterns or buy an organic pumpkin to bake or steam. Simply cut the jack-o-lantern or pumpkin into pieces. Cut or scoop out any damaged flesh from the jack-o-lantern and scoop out seeds and veins from the fresh pumpkin. Place in a baking pan with an inch of water, cover and bake in 375° F. oven for 1 hour. Alternately, place pumpkin over a rack in a large covered pot with an inch or two of boiling water and cook on medium-low for 40 minutes or until tender. Remove from heat and drain in a colindar until cool enough to a handle. Remove flesh from skin and mash or puree in a food processor. At this point you can freeze 1 cup or 2 cup portions in freezer bags for pumpkin pie, pumpkin soup, pumpkin gnocchi with walnut cream sauce, pumpkin muffins, giant pumpkin cookies, pumpkin pepita bread, and the list goes on.
- 2 cups sour cream (or 2 cups Greek Yogurt)
- 1 cup firmly packed brown sugar
- 2 cups pumpkin (to prepared fresh pumpkin, refer to second paragraph above)
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp each nutmeg, ginger, and allspice
- 2 slightly beaten eggs
- 9-inch unbaked pie shell
- 1/3 cup raisins (optional)
- 1/2 cup chopped pecans (optional)
- Combine 1 cup sour cream with brown sugar and raisins in a saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Remove from heat to cool.
- Combine pumpkin, salt and spices in a medium bowl. Add eggs, remaining 1 cup of sour cream and pecans. Stir in sour cream-sugar mixture. Mix well.
- Pour into unbaked pie shell. Bake in hot oven 425° F. for 15 minutes. Reduce to 350° F. and continue baking for about 40 minutes or until knife inserted in center comes out clean.
- Cool and serve with creme chantilly or sweetened Greek Yogurt.