Tips to myself on the next try... sieve the puree MORE. I spooned off all of the extra juice I could, but there was so much more in the puree sieving it would have done a wonder. Also, it was supposed to be two cans of evaporated milk. I did not have two cans of evaporated milk but had MUCH more than 2 cups of puree... so I mixed another can of whole milk into the evaporated milk. It worked, but probably only because I put the soupy mess in a pan on the stove and cooked it on VERY LOW for about a half hour stirring it every minute. And only then did it look like something that was less than water to put into the shortbread crust.
The shortbread crust was also a very good idea - it works so very well with the pie filling, which is already sweet in itself and did not need a sweet graham cracker crust on top of it.
Grandma and Grandpa will get their promised pie tomorrow! Having never done it in my thirty-plus years, and having a newfound interest in growing pumpkins, it was about time to try. Mark said just think of what thirty years of experience would do to the recipe ;) Eeep!
from our garden last week
Double-recipe, actually made 3 pies
1 cup dark brown sugar, packed
2/3 cup white sugar
1 tsp salt
lemon zest approximated from one small lemon
3 teaspoons cinnamon (maybe a bit less next time, but the recipe asked for 4!)
1 teaspoon ground ginger
1/2 teaspoon nutmeg (used a tiny bit less)
12 oz. can evaporated milk
12 oz. can refilled with whole milk
4 eggs and 2 extra yolks
4 cups pureed pumpkin mixture, not packed
mixture on stovetop on LOW for 30-40 minutes until it began to congeal just a tiny bit, then poured into shortbread crusts (purchased) and put in oven at 425 for 15-20 minutes, then at 350 for more than an hour until the knife came up clean.
Recipes to use more of the pumpkin with:
Cream cheese pumpkin muffins
And, next year I am planning on planting some 'sugar pie' type pumpkins. I already had the seed but did not plan it this year. The pumpkins I am using are 'field' type pumpkins, which are heirlooms, but are not considered the right type for making pies.