Thursday, May 24, 2012

range top pumpkin pie

This recipe comes from my grandma who I think makes the best pumpkin pies ever.  It is cooked on the stove top and then poured into the pie shells after it cools. It eliminates one of the big problems with pumpkin pie which is soggy crust.  It is wonderfully delicious and wonderfully easy.  I have found that I like it as a pumpkin custard on its own with no crust.

range top pumpkin pie

Mix together

3/4 cup sugar
2 Tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

to this dry mix add
2 large beaten eggs
1 cup milk
2 cups cooked pumpkin (we use canned)

Cook this mixture over a medium heat until it comes to a boil.
Boil for 2 minutes.
Cool to room temperature
When cooled, spoon into prebaked pie shells.
Chill 2 hours before serving.

Grandma always served this with cool whip, but I prefer real whip cream nowdays.