Originally Posted by Or
I have, it's hard. You gotta work the pumpkin guts to get them soft. Waste of time, really. Now I can be persuaded...
I just use packed pumpkin from a can; I hate to say it, but it's ok. Now, I won't buy a PRE-made pie, that's just nasty.
Most of my Thanksgiving recipes are heading on 150 years; I got them from my grandmother who got them from hers. So that puts them solidly in Tennessee about 1870.
Pumpkin pie, southern dressing, sweet potato pie, unleavened cornbread ( I cannot stand this Yankee crap of cake-like cornbread!), bacon beans, what else do you need? I do my Turkey how I want but everything else I do by my family recipes running back over a century to TN.
My friends in WA LOVE my house at thanksgiving...
But I want to hear this pie recipe..
That's the thing about this recipe is the pumpkin is the easy part
Get a large PIE size pumpkin
With a large sharp knife cut the top off off the pumpkin
Remove the seeds
Take aluminum foil and cover the top
Place pumpkin on baking pan in a 350 degree oven and cook for about 45 minutes to an hour till tender
Let cool and spoon out the soft meat of the pumpkin