As promised.
This is the recipe for just the filling, which is the most important part. The pie shell is (mostly) just to keep the filling from glooping all over your oven while it bakes.
Mind you, Mrs Widds pastry is spectacular all by itself, but, if you’re not a pastry person, or if you don’t have a Mrs Widds of your very own, a store-bought pie shell will suffice. (although, now that I read it, this recipe calls for an unbaked pie shell – I have no idea if such a creature exists in stores. You’re on your own there)
Herewith be the magic recipe book … (it’s been around the block a few times)
Published in 1960! I’m only two years older than this book. How wonderful is that!!!
This recipe has been used so many times the page actually smells like pumpkin pie …
Can you smell that tantalising aroma from there?
Pumpkin Pie filling:
1 1/2 cups of canned or mashed cooked pumpkin (we repurpose our Halloween pumpkin and once it’s all nice and cooked and mushy we freeze it in freezer bags with about 2 cups per bag)
3/4 cups of sugar
1/2 teaspoon salt
1 to 1 1/4 teaspoon of cinnamon
1/2 to 1 teaspoon of ginger
1/4 to 1/2 teaspoon of nutmeg
1/4 to 1/2 teaspoon of cloves
3 slightly beaten eggs
1 to 1 1/4 cups milk
1 6oz can (2/3 cup) of evaporated milk
1 9″ (22cm) unbaked pastry shell
Thoroughly combine pumpkin, sugar, salt, and spices.
Blend in eggs, milk, and evaporated milk.
Pour the mixture into the pastry shell. (crimp the edges high – filling is generous)
Bake at 400°F for 50 minutes, or until a knife inserted halfway between the center and the edge comes out clean.
Cool.
Eat.
Go back for seconds.
Possibly thirds.
As you become familiar with the recipe you can adjust the sugar and spices to taste, and if you want any of the other recipes on the page just enlarge the picture.
Widdershins Worlds 
Always the best kind of recipe books… the ones now melded with the magic they produce…
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The bread baking book is like that too, perfect. : )
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So is mine… in fact, mine is now three editions of a little freebie recipe book that came with Be-Ro flour… the first one belonged tomy grandmother as a young woman.The second, my mum,he last one me… all now one small pamphlet of thebes family recipes.
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Sounds (& almost smells) so yummy! I just used the last of my homegrown pumpkins to make soup- nutmeg is the winning touch 🙂
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You can’t go wrong with nutmeg and pumpkins. : D
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I make a spicy, ‘Jamaican’ version with chilli. There used to be a restaurant in Melbourne called the Jamaica Inn and their pumpkin soup was amazing. Been trying to reproduce it for decades. 🙂
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That sounds delicious! Sometimes I do a Thai version, with coriander, spice, & coconut cream- so yummy 😋
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Oh I /love/ coriander. Care to share the recipe?
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I just make it up every time sorry!
Bake big pumpkin pieces in oven first, pan fry onions garlic potatoes & sweet potatoes, add pumpkin, grated fresh ginger, turmeric, water, veg stock, half bunch chopped coriander & can coconut cream. Simmer at least an hour. Add mild or med chilli to taste. Whizz up. Add more coconut cream if needed… delicious ❤️
Serve with fresh coriander 🙏🏼
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This will do nicely! Except for the turmeric, coriander and coconut cream, it’s very close to how I make my soup as well. I’m going to give this a try next week when I do my next shopping order. Many thanks. 🙂
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Photos & blog post? #justsayin’? 😘
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lmao! No guarantees coz sometimes we eat it before I remember to grab the camera! Told the Offspring about the recipe and I think it’s going to be a hit. 🙂
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Mmmmmmm Yummy! :>)
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I’ve just sent this link to The Culinary Queen. 🙂
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Excellent! : )
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She approves 🙂
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Can we expect it on the menu at some time in the not-too-distant future? : )
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She’s bought the pumpkin 🙂
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Ah-hah … a promising start. : )
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Wonderful 😋😋 I can feel the smell 😋😋
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Isn’t it the best smell ever? : )
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I am salivating first thing is the morning!!! Do you deliver? hahaha Covid humour, sick.
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Heh … pumpkin pie would probably work for breakfast too! : )
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Oh yum! Well loved cookbooks are the best.
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We’ve got a whole shelf of them. : )
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Don’t shoot me, but I can’t imagine eating a pumpkin as a ‘sweet’. It’s not a ‘thing’ here, but I do love the pic of the cookbook. Well loved books always make me smile, and Mrs Widds cookbook is obviously a member of the family.
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You remain unshooted. : ) … It was never a thing for me either – just something those weird North Americans did!
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-snort- Yes? 😀 😀 😀 I’ve only been to the US once but I was really baffled by how sweet everything tasted, even something as savoury as scrambled eggs. I suppose we’re more into savoury here or something. Meat pies are the national dish after all. 😉
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Wonderful! Can’t wait to give these a try!
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Hi, Leif … welcome to my corner of the interwebz. : ) … they are the epitome of Autumnal indulgence. : )
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I like what you said “This recipe has been used so many times the page actually smells like pumpkin pie …”
Maybe one day cook books will come with a tab you can lift to smell and taste?
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Nah, it has to be the accumulation of decades of spilled spices. : )
But … I’m sure someone will invent such a thing. : )
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tIt appears hey already did!……………..https://www.amazon.ca/Scratch-Sniff-Bacon-Cookbook/dp/1925418774
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Hah! I knew it! : D
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