My mother created this recipe, and in my sister Candy's words, "It is the finest in the world beside which all others pale in comparison." (Obviously us Cushman girls didn't lack in self-esteem), but I hope you'll agree with her other pronouncement, "This is a treasure…"
My mother, Jane Cushman, with my sister, Candy.
Filling
4 cups Pumpkin purée (see recipe below or used canned)
3 ½ cups Half & Half
1 cup Cane Sugar
1 cup Brown Sugar
2 Tbs Molasses
2 ½ tsp. Cinnamon
½ tsp Ginger
½ tsp Ground Cloves
1 tsp Salt
4 Eggs (lightly beaten)
2 9" prepared pie crusts
Directions: Preheat oven to 425o (400oconvection) Heat pumpkin purée, sugars, salt, spices and molasses in a large pot. (This stuff is like lava and may attack you). Add half & half and bring to a boil. Add beaten eggs and immediately pour into prepared pie crusts. Put into an oven and cook for 45 - 50 minutes until a knife inserted about ½ way in comes out clear. Refrigerate until cool.
Mom would have us kids cut acorns and oak leaves out of extra crust and bake them as decoration. And while purists consider whipped cream extraneous (after all the Pilgrims didn't have it!), our family enjoys a dollop or two on top!
Pumpkin Purée
Buy the smaller 'sugar' or 'pie' pumpkins. (I have had a hard time finding them this week. They were around during the Halloween season, but have just about disappeared from many stores now. The best best at this time of year is Sprouts, Whole Foods, or Bristol Farms.)
Cut the pumpkin in wedges and scrape out seeds. If you are really Martha Stewart'y you can roast the pumpkin seeds, but I'm usually not up for it on Thanksgiving week.
Steam the pumpkin for 45 - minutes until very fork tender. Wait until slightly cooled and then scrape out the pumpkin. Purée with with a hand puréer or blender. I have tried food processing this, but the consistency is very poor in comparison)
Steaming is best for pies, but if you are using the pumpkin as a vegetable in and of itself, I prefer roasting.