Halloween Pumpkin Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Halloween Pumpkin Pie
Categories: Pies, Bakery
Yield: 8 servings

-----larry luttropp
-fvkc70a-----
-----l.a.times food
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1 2 lb sugar pumpkin or
1 1/2 c Canned pumpkin
2 Eggs
2 Egg yolks
2/3 c Sugar
1/2 ts Salt
1 ts Ground cinnamon
1/4 ts Ground ginger or
1 ts Freshly grated gingermroot
1/4 ts Freshly grated nutmeg
1 1/4 c Half and half
Pie crust

Rinse stem and halve pumpkin. Scrape away seeds and filaments. Cut pumpkin
into 2-inch chunks. Remove skin, using paring knife. Place pumpkin in large
baking dish and add 1/2 cup water. Cover tightly with foil. Bake pumpkin at
350 degrees on middle oven rack until soft, about 1 hour, adding more water
if needed. Cool and puree pumpkin in food processor. Scrape pumpkin puree
or canned pumpkin into bowl. Whisk in eggs and yolks. Add sugar, salt,
cinnamon, ginger, nutmeg and half and half, whisking smooth between each
addition. Pour filling into prepared pie crust. Bake at 350 degrees on
lowest oven rack until crust is baked through and filling is set, about 1
hour. Cool pie on rack. If pie must sit more than two hours before serving,
when cool cover loosely with plastic wrap and refrigerate. Presented by:
Nick Malgieri, L.A. Times, article " Beyond Jack O'Lanterns", 10/27/94,
page H26 "If you want to cook your own pumpkin for a pie, make sure to buy
an orange-fleshed sugar pumpkin or pie pumpkin, usually available at
farmer's markets and at roadside stands in the fall. Don't under any
circumstances use the jack-o-lantern type pumpkin (the most common kind in
supermarkets), which are watery and insipid when cooked. You may also
substitute cooked sweet potatoes or acorn squash for the pumpkin".

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