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First of all, the kind of pumpkin you
buy
does matter. Those bright orange beauties that
everyone buys when the weather begins to turn fall-like won't give
you a delicious pumpkin pie. So, turn them into jack 'o
lanterns with the kids and enjoy them as decorations.
 What
you need is a
pie pumpkin. The best of all pie pumpkins
is called a Long Island Cheese pumpkin. Its rather odd name is
derived from its slightly flattened, smooth, pale yellow-orange
look...similar to a wheel of cheese, hence the name. Its mild,
sweet flavor is the best for pies. However, the Long Island
Cheese won't be available at every produce stand, so simply ask and
they can recommend their best locally-grown pie pumpkin.
Next, we get to what I consider the
toughest part...preparing the pumpkin. Wash your pumpkin
before you cut it. Next, cut the pumpkin in half and
scrape the seeds and fibrous strings away. Use a large spoon
or an ice cream scoop to do this. Now you're ready to chop
your pumpkin into chunks and peel.
Place the peeled
pumpkin chunks into a large pot, like a Dutch oven and cover with
water. Bring to a boil and continue to cook until a fork can
be easily inserted, like a boiled potato.
Put the cooked
pumpkin in a large strainer or colander and let it drain for 30
minutes or until most of the excess water has drained off.
Measure out 2 cups
of drained pumpkin into a large mixing bowl; beat on medium speed
until smooth.
*If you plan on making
your own pie shells, you should do that now.
 Now you're ready
to begin adding your other ingredients (see list below).
Add
eggs, sugar, brown sugar and spices; beat until well blended. Stir
in evaporated milk and flour; continue to beat until all ingredients
are thoroughly mixed. Pour into unbaked pastry shells. Bake at 425
degrees for 15 minutes. Reduce temperature to 350 degrees and cook
for 40 minutes. Pie is done when toothpick inserted in center comes
out clean. Garnish with walnuts and serve with a dollop of whipped
cream.
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