Grandma’s Pumpkin Pie
Pumpkins make great decorations for the fall. They are just right for carving that scary face to keep away evil spirits. Pumpkin season 2021 is upon us.
We shouldn’t forget that pumpkins are a rich, nutritious food that can be eaten year-round. The orange color is a sign that pumpkin is an excellent source of beta carotene, an antioxidant which can help prevent age-related vision loss. Pumpkin is an excellent source of fiber, vitamin A, vitamin C and potassium. It’s also a good source of vitamin E, iron and magnesium. Add pumpkin to your table and reap the health benefits. Let us not forget about the pumpkin seeds. They are a great source of fiber, protein, vitamins and minerals.
If you’re going to bake or eat pumpkin, use small baking pumpkins. Don’t be afraid to be adventurous and try a different kind of pumpkin. My personal favorite is long neck pumpkin for pies and peanut pumpkin for soups. If you’re using canned pumpkin, read your label to make sure there is not added unwanted sugar or fat.
Arizona Henry, my great grandma, made the best pumpkin pies. She always told me that the natural sweetness and creamy texture makes for the best pies. I have tried to recreate her recipe without much luck. She did a lot of dipping her finger into the pumpkin mixture and revising to taste. This recipe is as close as it gets to her delicious pumpkin pies.
1 can or 2 cups pumpkin puree
1 ½ canned milk
¾ cup white sugar
1 tsp cinnamon
½ tsp ginger
1/4 tsp ground cloves
Mix all ingredients.
Pour into 9 inch pie shell.
Bake on 425 for 15 minutes, then reduce to 350 for 30-40 minutes.
Cool for 2 hours.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zone’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.