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| Pumpkin Pie |
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| 1 Pie Crust Recipe 10 pounds raw pumpkin w/peel ( 4.5 kilo ) 1 T sesame seeds 1 C whipping cream ( unwhipped ) 1/2 C brown sugar 3/4 C white sugar 1 1/2 t cinnamon 1/2 t nutmeg 3 eggs 2 C whipped cream ( whipped ) |
| Roll out pie crust, fit into ungreased pie tin, pinch edges and cut off excess dough. Sprinkle sesame seeds on the bottom of pie, press into dough lightly. Refrigerate. Peel pumpkin and cut into cubes ( like potatos ). Put into a big baking tin/dish and bake uncovered in a hot oven ( highest degree ) draining liquid occationally until done ( very soft ). The pumpkin should be very dry with no remaining liquid. Put hot pumkin into a mixing bowl and add whipping cream, sugar and spices. Beat with a very high speed mixer ( or use a milk-shake machine ) until very smooth ( resembling thick gravy ). Add eggs and beat until smooth and mixed well. Pour hot mixture into cold pie tins lined with pie dough. Place on lower rack in the oven on the highest degree for 10 minutes. Lower heat to 160 C and bake until browned and surface is cracked. The pie should look very dry. Let cool to room temperature. Put into the refrigerator for an hour before spreading 2 C of whipped cream or coolwhip evenly over entire surface of the pie. Chopped nuts may be used for garnish. Chill for at least 4 hours before surving |
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