I’ve written in the past about the free table at church.
This past weekend on the free table were about a dozen 8-inch pumpkins. I took a couple as a porch decorations but my friend said she was going to make pie from them. Of the group of good cooks at church, this lady’s dishes are always a cut above. She does things the old-fashioned way. (I could make her baked beans a meal.)
I reminded her that pumpkin pie is made from canned puree with Libby, Libby, Libby on the label. She informed me that she always made her pies from actual pumpkins.
I said I’d take a pie and remarkably she said fine. The only caveat was that I had to pick it up Wednesday, the day before Thanksgiving.
With a dozen candy-corn-colored roses in hand I went to her house to pick up my still warm pie.
My friend said she uses her mother’s recipe and noted it will probably die with her. The gist of it is that 2 days before baking the pies she cubes and roasts the pumpkin then lets it drain overnight.
I stopped listening because that’s already waaaay toooo much work for a pumpkin pie so I can’t share the recipe with you. (I generally eat a piece of pumpkin pie just so I can have whipped cream. ) It looks good, though.
What do you do “the old-fashioned way”?