Pumpkin Pie

Despite the fact that Dottie’s pie has displaced my mom’s pumpkin pie as the fairest in the land, she and Dottie still speak. Actually, mom has given up the old ways of cooking with sweetened condensed milk, and adopted this recipe. So much for that old saw about old dogs and new tricks.

You’ll Need

• 1 large can pumpkin (not pumpkin “mix”)
• Whole milk
• 1 cup sugar
• 3 eggs
• 1 heaping tsp ground cinnamon
• 1 level tsp salt
• ½ tsp ground ginger
• ½ tsp ground cloves

Directions

• Pour the can of pumpkin into a very large bowl.
• Fill that can with whole milk, pour it into the bowl, and mix until smooth.
• Add the sugar and eggs. Mix well.
• Take 1 cup of the mixture you just made and add cinnamon, salt, ginger, and cloves.
• Be sure to mix it around to get out any clumps of spices.
• When it’s smooth, add it back to the main bowl.

Preparing the pie:

• Form the pie crust to the bottom of a pie pan, preferably one made of clay.
• Pour the mix into the crust.
• Bake at 425 for 10 minutes.
• Reduce to 350 for 45 minutes to an hour.
• You know it’s done when you get your hot pads and jiggle it a little.
• The center will look like just-firm Jell-O.

Eating instructions

• You have to let it cool a bit for it to firm up (about 2 hours).
• If you’re in a hurry, put it in the refrigerator.
• When you can’t stand it any more, here’s what not to do. Do not mar it with a fake whipped cream.
• Because we all know that pumpkin pie screams for whipped cream, I’ll give you the recipe. It’s very easy.