Aunties Pumpkin Pie Recipes

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE

Steps:

• Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
• Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
• In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
• Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
• Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

AUNTIE ALICE'S PUMPKIN PIE

Steps:

• Soften gelatin in water for five minutes. Beat egg yolks and add 1/2 cup of sugar, pumpkin, salt, spices, and milk. Cook over low heat, stirring constantly until mixture begins to thicken. Add gelatin to hot pumpkin and stir until dissolved. Let cool. When mixture begins to thicken, beat egg whites until almost stiff and beat in remaining 1/4 cup sugar, one tablespoon at a time. Fold into pumpkin misture, pour into pie shell, and chill until firm. Cover with whipped cream topping. Makes one nine inch pie.

AUNTIE'S PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees In a large bowl mix together eggs, whipping cream, pumpkin and salt.
• Blend well.
• Mix together sugar and spices.
• Add sugar and spice mixture to pumpkin mixture.
• Pour into an unbaked 9" pie crust.
• Bake at 450 for 10 minutes then lower heat to 350 degrees and bake for 45- 50 minutes.
• (filling should be firm) Excellant served hot or cold, with your favourite topping or plain.