Pumpkin Pie recipe plus

We have returned from celebrating Thanksgiving in Seattle with our daughter and her family at her in-laws. It is always a heart-warming experience. This year the pies were even better than I remembered they might be.

My daughter's pumpkin pie recipe comes from the Klesick Family Farm who sell her produce. Around Thanksgiving the produce always includes a sugar pumpkin.

FRESH PUMPKIN PIE

INGREDIENTS:

1 medium sugar pumpkin 4 eggs, beaten
1 Tbsp. vegetable oil 9" pie crust, unbaked
1/2 tsp. ground ginger 1/2 tsp. cinnamon
1/2 tsp. salt ½ cup heavy whipping cream
1 cup honey, warmed slightly 1/2 cup milk

PREPARATION:

Preheat oven to 325 degrees F. Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F.
In large bowl, blend together 1 3/4 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie shell. Bake pie at 400 degrees for 50 to 55 minutes, or until a knife inserted 1" from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with cinnamon. Makes 8 servings

Tristan Klesick

Along with pumpkin pie we also had Chocolate Coconut Pie which my daughter's father-in-law (John Smith) made. The recipe is easy to make and extremely tasty.

CHOCOLATE COCONUT PIE

INGREDIENTS:

1 1/2 cup sugar
4 Tablespoons Cocoa
2 eggs
1/2 teaspoon vanilla
1/4 cup butter
7 oz. canned milk
1 cup coconut

We have returned from celebrating Thanksgiving in Seattle with our daughter and her family at her in-laws. It is always a heart-warming experience. This year the pies were even better than I remembered they might be.

My daughter's pumpkin pie recipe comes from the Klesick Family Farm who sell her produce. Around Thanksgiving the produce always includes a sugar pumpkin.

FRESH PUMPKIN PIE

INGREDIENTS:

1 medium sugar pumpkin 4 eggs, beaten
1 Tbsp. vegetable oil 9" pie crust, unbaked
1/2 tsp. ground ginger 1/2 tsp. cinnamon
1/2 tsp. salt ½ cup heavy whipping cream
1 cup honey, warmed slightly 1/2 cup milk

PREPARATION:

Preheat oven to 325 degrees F. Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F.
In large bowl, blend together 1 3/4 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie shell. Bake pie at 400 degrees for 50 to 55 minutes, or until a knife inserted 1" from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with cinnamon. Makes 8 servings

Tristan Klesick

We also had another delicious pie which my daughter's father-in-law (John Smith) made. The recipe is quick and easy.

CHOCOLATE COCONUT PIE

INGREDIENTS:

1 1/2 cup sugar
4 Tablespoons unsweetened cocoa
2 eggs, lightly beaten
1/2 teaspoon vanilla
1/4 cup butter, melted
7 oz. condensed milk
1 cup coconut
1 unbaked 8" pie shell

PREPARATION:

Preheat oven to 350 degrees. Mix the sugar and cocoas together. Add the eggs and vanilla. Stir in the butter. Add the milk and stir. Finally stir in the coconut. Pour into the pie shell. Bake for 45 minutes or until done.

I hope you enjoy these pies with family and friends.