My daughter adores pumpkin pie more than I do, which is saying a lot. She has been begging for it for months, so I promised her that the minute butternuts appeared on market, I would make her a pie. The butternuts appeared last week. The weather was cool enough for a quilt on the bed at night, so I cheerfully baked those pumpkins down, put most of them in the freezer for future pies, and baked Genevieve her pie. (She is at the funny self-conscious stage where she can't smile naturally for the camera).
She was thrilled. And the recipe is my own, cobbled together after lots of experimenting a few years ago, so I'm very proud of it. I realize that opinions vary regarding pumpkin pies, so I'll tell you that mine is dense in a creamy, satisfying way, spicy and not over sweet.
Margo's Pumpkin Pie
Blend in blender under totally smooth:
2 c. cooked pumpkin, well drained
1 1/2 c. heavy cream (or evaporated milk, if you must)
2/3 c. dark brown sugar
2 eggs plus 1 egg yolk (or if you're in a rush, 3 eggs will do)
1/2 tsp. salt
scant 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. cinnamon
Pour into prepared 9" deepdish pie crust. Bake at 425 for 15 minutes; reduce temp to 350 and bake an additional 30-40 minutes until pie is not jiggly in center. Cool or chill for at least 2 hours before serving. Can also bake in a buttered casserole as a custard - keep the depth to 4" or less.
There's an unguarded smile, bless her pea-pickin' heart.