Wednesday, November 21, 2012
Kill The Pumpkin and ICLW
From a 1951 copy of Meta Given's Modern Encyclopedia of Cooking vol.2.
Cooking Fresh Pumpkin. 5 lb pumpkin equals a No.2 can of pumpkin meat. I sliced the pumpkin in half and greased the cut sides of the pumpkin, not removing seeds. Placing it in a preheated 400 degree F. oven for 50 minutes. After baking I scooped out the seeds and stringy matter setting it aside. Into the food mill ( that sieve thing with the wooden bat) went the rest of the pumpkin meat minus the skins. After a half hour of working it out into the bowl with the orange stuff in it I was ready for the next step. Oh I had made the pie crust from scratch while the pumpkin was baking mind you and I chilled it too. Really easy crust using shortening, water, flour and salt.
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1 cup cream
1/2 cup milk
First cook down the pumpkin until it thickens which takes about 10 minutes. Remove from heat and add in the remaining ingredients stirring with a whisk rapidly. It forms a custard. Pour immediately into the chilled pie shell and bake in a preheated 400 degree F oven for 35-40 minutes. Cool for 1.5 hours on a rack.
I decided to make enough for two pies. One of which I'll take to a party tomorrow. The other my husband and I got into last night. The above is for Thanksgiving.
Oh and I should tell all of you that I have never on my own made a pumpkin pie from a Pie Pumpkin before. I've had help as a child making one but this is my first so I was very pleased that it came out so good.
For the ICLW crowd it is CD6. I'll hopefully be doing an IUI next week. Ultrasound is on the 27th to see how many follicles in a natural cycle I have going on. Pelvic region is really achy today and I called off my physical therapy session.