Prairie Cooks: Holiday Post

By the time we arrive for Christmas dinner, the table is set for twelve people; it is loaded, and it is beautiful. Ingeborg has lovely Scandinavian china and antique water glasses of red and gold. In addition to lutefisk, lefse, and mashed potatoes, she serves roast pork and rich brown gravy. Lining the table are watermelon pickles, raisin breads, preserves, and jellies. For dessert there is pumpkin pie with whipped cream.

Pioneer Pumpkin Pie

My mother and Ingeborg often made pumpkin pie for the winter holidays. This recipe has a mild yet rich taste.

For the 9-inch unbaked pie shell: use recipe for Carrine's Flaky Pie Crust (see page 23)

For the filling:

1 cup canned or fresh pumpkin

2/3 cup light brown sugar

1 teaspoon dark molasses

2 large eggs

1 tablespoon melted butter or margarine

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 1/4 cups light cream

whipping cream (for topping)

After making pie shell, refrigerate for 30 minutes. Place pumpkin, brown sugar, and molasses in a large mixing bowl and combine well. (If using fresh pumpkin, boil well until tender, drain and mash very well—if pumpkin still looks rough, put it in the blender a minute.) In a small bowl combine eggs, melted butter, spices, and salt and beat well with an eggbeater. Pour over pumpkin mixture and add cream and stir until smooth. Pour into refrigerated shell.

Pumpkin pie is best if baked at a long slow heat—pumpkin filling that has been allowed to boil in the oven is not palatable. Start out at 400 degrees for 10 to 12 minutes and then lower heat to 300 degrees and bake for up to another hour or until a knife inserted in the filling comes out clean. Cool pie on rack until warm and serve with a liberal topping of freshly whipped cream sweetened with a little sugar and vanilla. Serves 8.

Carrie Young and Felicia Young, Prairie Cooks