I have always enjoyed Autumn here in Pennsylvania.
It is a beautiful time of year with colorful leaves, crisp cool air, sweatshirts to wear and festivals all around.
I also love getting back to making comfort foods and baking more in my kitchen.
For the last few years I’ve been baking through many different Pumpkin Pie recipes in my search to find the perfect one:
The first Pumpkin Pie I fell in love with.
I do have many of her recipes including the few cookbooks which she owned but like many of her generation, The Greatest Generation, the recipes to daily eating were kept hidden well in their memory and not written down. I have tried many of the Pumpkin Pie recipes among her collection but I can’t seem to find the exact one which she made. She may have used one of the written recipes which I’ve found but tweaked it a bit by adding or omitting something which I can’t seem to figure out. I even asked my Aunt (my Grandmother’s daughter-in-law) if she had my Grandmother’s recipe. She doesn’t but she did share the one which she has always made and it is very good as well.
One thing is certain.
My husband isn’t debating with me over all of the taste-testing which he’s been enduring through my many attempts at finding the ‘one!’ 😉
I recently purchased a blue used cookbook titled The Victory Binding of the American Woman’s Cookbook Wartime Edition.
It is a book full of recipes which use common household items found during the War time. Nothing fancy is needed and there is a lot to be found within the covers among the nearly 1000 pages.
I have found a Pumpkin Pie recipe in there which has gotten me to the closest I think I can get to my Grandmother’s pie. It seemed to have the appearance, taste and consistency of her Pumpkin Pie; from what I can remember anyway.
To usher in the Season and to share with you, here is the one from that book and I hope you will enjoy it this Holiday Season.
1/8 tsp salt
2/3 cup sugar
2 tsp pumpkin pie spice
2 eggs, slightly beaten
1 2/3 cups milk
1 1/2 cups mashed cooked pumpkin
1 Pie Crust
Sift dry ingredients together and stir into eggs. Add milk and pumpkin. Line pie pan with crust and pour in filling. Bake in preheated oven at 450 degrees for 10 minutes; reduce to 325 degrees and bake 35 minutes longer or until knife inserted in center comes out clean. Cool.
Use 1 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp ginger instead of pumpkin pie spice