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Home | What Spike Read Last Week (and is eager to discuss) 11/18/2010

Meta Givens’ Pumpkin Pie #2 (circa 1920s)


1 c. pumpkin puree, canned or fresh

c. sugar [millennial note: or sucralose substitute; I swear by
Sweetzfree (click here to order online), which has
                        virtually no chemical after-tang]

t. salt

1 t. cinnamon

t. ginger

2 eggs


c. FULL-FAT (“regular”) milk

Unbaked, unpricked  9" pie crust (bottom only)



Preheat oven to 400 F.


Turn pumpkin into aluminum [millennial note: any NOT non-stick will do, e.g. stainless steel or copper] and stir over direct heat for 10 minutes or until somewhat dry and slightly caramelized [millennial note; do NOT skimp this step! The dryer the better], stirring frequently. Remove from heat but keep hot.


Mix thoroughly together the sugar, salt, and spices; stir into the hot pumpkin. Beat smooth.


Pour immediately into unpricked pastry-lined pie pan and bake 25-30 minutes or until pastry is golden brown and only an inch circle in the center of filling remains liquid. Cool on cake rack before cutting.


[Spikey-specific note: If you have access to a wood or charcoal grill (NOT gas!) try roasting your raw pumpkin. The resulting puree does NOT taste aggressively “smoky,” there’s just a subtle DEPTH to it that will have everyone asking for your “secret ingredient” J  ]