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Show Help yourself to the dessert of the era tho Perfect Pumpkin j Pic. Spicy-rich pumpkin custard in a crisp flaky crust which -a breaks at the touch of a fork, topped with your favorite cheese what more could one ask? .? -1 Grandmother's Pumpkin Pie- J The Perfect Pumpkin Pie 1 It's always Pumpkin Pie Time. And you'll agree when you try out this recipe. Made up as It is with good nourishing milk and eggs, and housed in an energy-rich crust, it can play a mighty big part in rounding out the meal. Add to that its spicy goodness and you have a dessert that's just plain "Good Eatin'." This is largely a traditional treasured "receipt" taken from the yellowing pages of Grandmother's collection. Yet no two versions of Pumpkin Pie will ever be the same. Spiced lightly, by the way, the filling stays golden in color. Turn it into a Roman holiday for the spice cans, the filling takes on a cinnamon-brown note. So spice it up the way you like it best not necessarily the way we do. 'But try our trick of combining the spices with . boiling water to bring up the flavor, and do use. in your pet filling, evaporated milk just as It pours from the can, for creamy smoothness, silken texture, ease in cutting the pie, and not the least of anv economy! Here's our recipe, to which you'll" want to give your own little twirks, no doubt, and the serving tricks your family loves best: Grandmother's Pumpkin Pie cup sugar, granulated or brown 1 heaped cup of strained pumpkin teaspoon salt' 2 eggs, unbeaten 1 tall can undiluted evaporated milk 2 teaspoons cinnamon Vi teaspoon ginger U teaspoon mace U teaspoon nutmeg H cup boiling water Combine first four ingredients, mixing well. Gradually add the undiluted evaporated milk. Mix together in custard cup or small -3 bowl the spices, then stir in slowly the boiling water. Mix vf well. Stir this into the pumpkin ; mixture. When well blended, , -pour most of it into a nine-inch pie dish lined with your favorite pastry. (If pastry is brushed ; with melted butter and chilled . -j) for a while, undercrust sogginess will be prevented in this type and in fruit pies.) Place on oven rack, slightly ,s below the middle of oven. Add ' -1 rest of filling. Bake in hot oven, : 450 for 10 to 12 minutes, then reduce to 300, and continue 'i baking fpr around 40 minutes , or until a silver knife inserted in the side of the filling will come out clean. The center of . filling will be softer but the heat '- of the pie will cause it to set while cooling. Cool on a rake - rack. NOT in refrigerator. This pie is best, serve! at room tern- perature. ; 1 Nothing beats cheese when it comes to choosing a proper part- A ner for Pumpkin Pie sharp or " JJ mild Cheddar in slices or wedges Jgj or cream cheese whipped to ''JS a fluff with a bit of cream added 3 or processed American $ cheese or cheese food in thin slices made into pumpkin "cutouts." Pineapple cream cheese spread may he well-chilled and rolled into balls, stuck thru with gay-colored plastic or wood nicks: a soft sharn chee shatwHl into one-inch balls, ridged with 1 a fork to resemble pumpkins with a piece of green citron on top for the stem, makes a delightful garnish. You don't agree on cheese with pumpkin pie? Well then " . whipped cream. Serve it well chilled and do have alongside the bowl of cream, pitchers of . warm honey nr.d maple syrup to drizzle into a hollow on the whipped cream ntop each wedge of pie. 3 |