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.
Always the best kind of recipe books… the ones now melded with the magic they produce…
LikeLiked by 1 person
The bread baking book is like that too, perfect. : )
LikeLike
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.
LikeLiked by 1 person
Sounds (& almost smells) so yummy! I just used the last of my homegrown pumpkins to make soup- nutmeg is the winning touch 🙂
LikeLiked by 2 people
You can’t go wrong with nutmeg and pumpkins. : D
LikeLiked by 1 person
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. 🙂
LikeLiked by 2 people
That sounds delicious! Sometimes I do a Thai version, with coriander, spice, & coconut cream- so yummy 😋
LikeLiked by 2 people
Oh I /love/ coriander. Care to share the recipe?
LikeLiked by 2 people
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 🙏🏼
LikeLiked by 2 people
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. 🙂
LikeLiked by 2 people
Photos & blog post? #justsayin’? 😘
LikeLiked by 2 people
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. 🙂
LikeLiked by 2 people
Mmmmmmm Yummy! :>)
LikeLiked by 1 person
I’ve just sent this link to The Culinary Queen. 🙂
LikeLiked by 1 person
Excellent! : )
LikeLiked by 1 person
She approves 🙂
LikeLiked by 1 person
Can we expect it on the menu at some time in the not-too-distant future? : )
LikeLiked by 1 person
She’s bought the pumpkin 🙂
LikeLiked by 1 person
Ah-hah … a promising start. : )
LikeLiked by 1 person
Wonderful 😋😋 I can feel the smell 😋😋
LikeLiked by 1 person
Isn’t it the best smell ever? : )
LikeLiked by 1 person
I am salivating first thing is the morning!!! Do you deliver? hahaha Covid humour, sick.
LikeLiked by 1 person
Heh … pumpkin pie would probably work for breakfast too! : )
LikeLiked by 1 person
Oh yum! Well loved cookbooks are the best.
LikeLiked by 2 people
We’ve got a whole shelf of them. : )
LikeLike
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.
LikeLiked by 1 person
You remain unshooted. : ) … It was never a thing for me either – just something those weird North Americans did!
LikeLiked by 1 person
-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. 😉
LikeLiked by 1 person
Wonderful! Can’t wait to give these a try!
LikeLike
Hi, Leif … welcome to my corner of the interwebz. : ) … they are the epitome of Autumnal indulgence. : )
LikeLike
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?
LikeLiked by 1 person
Nah, it has to be the accumulation of decades of spilled spices. : )
But … I’m sure someone will invent such a thing. : )
LikeLike
tIt appears hey already did!……………..https://www.amazon.ca/Scratch-Sniff-Bacon-Cookbook/dp/1925418774
LikeLiked by 1 person
Hah! I knew it! : D
LikeLiked by 1 person