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Recipe for "pumpkin-pie-3"

NAME

     PUMPKIN-PIE-3 - A Pumpkin Pie with flour
     This is my mother's recipe for her traditional  Thanksgiving
     dinner pumpkin pie.  It is different from most other pumpkin
     pie recipes in that flour and brown sugar are  used  in  the
     batter.   Even  my  wife,  who is not a big pumpkin pie fan,
     thought this was a yummy pie.
     When my parents first got married, every pumpkin pie my  mom
     made  for  my  dad  was rejected with the comment ``it's not
     like mother used to make.''   She  even  tried  to  use  his
     mother's  recipe,  but  she could not follow it:  his mother
     used ordinary kitchen utensils for measuring devices (like a
     teacup  for  a  ``cup,''  a  real table spoon for a ``table-
     spoon,'' etc.).  She finally  found  a  recipe  that  looked
     similar  to grandma's.  Through the years she has altered it
     slightly to make the pie even more tastier.

INGREDIENTS (Makes one pie)

     30 g      butter, melted
     800 g     pumpkin (one standard can)
     2         eggs
     15 g      flour
     25 cl     evaporated milk
     100 g     dark brown sugar
     90 g      white sugar
     5 ml      ginger
     5 ml      cinnamon
     1 ml      mace
     1 ml      cloves, ground
     2.5 ml    salt
     1         standard uncooked pie shell

PROCEDURE

          (1)  Preheat the oven to 230 deg. C.
          (2)  Beat the eggs until frothy.
          (3)  Mix in the sugars and the flour.
          (4)  Mix in the spices and the salt.
          (5)  Mix in the pumpkin.
          (6)  Mix in the melted butter.
          (7)  Finally, mix in the milk.
          (8)  Pour the mix into the pie crust and  bake  at  230
               deg. C for 15 minutes.
          (9)  Decrease heat to 190 deg. C and bake for an  addi-
               tional 45 minutes.
          (10) Remove the pie from the oven and  set  it  out  to
               cool.

NOTES

     Don't be surprised if the pie rises slightly.   It  will  go
     down again after it cools.
     Make sure you get just pumpkin.  Don't use a can of  ``pump-
     kin  pie  mix''  instead!   If  you were very ambitious, you
     could gut a pumpkin yourself for this  recipe,  but  I  have
     never had the time or courage to do that.
     You can buy a pie shell crust or  you  can  make  your  own.
     Certainly, the results are better when you make your own.
     Light brown sugar can be  used  instead  of  dark,  but  the
     result isn't as good.

RATING

     Difficulty: easy to moderate.  Time: 20 minutes preparation,
     1 hour cooking, plus desired cooling time.  Precision: meas-
     ure the ingredients, especially the spices.

CONTRIBUTOR

     William LeFebvre
     Department of Computer Science, Rice University, Houston, Texas, USA
     phil@Rice.edu