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Mrs. Truman’s Pumpkin Pie

By MARY GREENE

This is one of the easiest pumpkin pies you will ever make, and also one of the tastiest. The secret ingredient is the scalded milk, which gives it a light, creamy, custardy taste.

The recipe for this pie was clipped out of a newspaper by my Grandmother Whitney, and I presume it really did come from President Truman’s wife. It was passed down from my grandmother to my mother, then to me, and now to my daughter.

Enjoy!

Mrs. Truman’s Pumpkin Pie

1 cup (or more) canned or pureed fresh pumpkin*

I cup sugar

1 heaping tablespoon flour

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 egg

1 ½ cups milk, scalded

one pastry shell in pie plate

Combine pumpkin, sugar, flour, spices and salt into mixing bowl. Stir until well blended. Beat egg lightly in a separate bowl and then add to pumpkin mixture. Meanwhile, heat milk in a saucepan on stove until scalded. Do not allow milk to boil. Add to pumpkin mixture and mix well.

Pour into prepared pastry shell and bake in pre-heated 425-degree oven for 10 minutes. Turn oven down to 350 degrees and bake another 45 minutes to an hour. Do not overbake. Pie should be set but not hard.

*To prepare fresh pumpkin puree, choose a ripe pie pumpkin (the small version, unlike large decorative and jack-o-lantern pumpkins). Cut in half and scrape out seeds. Place halves face down in a baking dish with a small amount of water. Bake in a 425-degree oven for half an hour or until soft when pierced with a fork. Scoop out soft pumpkin and, if you like, blend in a food processor or blender until smooth, or beat by hand until smooth. One pumpkin will yield about one cup pumpkin puree.

TRR photo by Lori Malone
Mrs. Truman's Pumpkin Pie (Click for larger version)