Recipe
Southern Pumpkin Pie
Garden fresh made-from-scratch harvest goodness
As promised, here’s my recipe for made-from-scratch pumpkin pie chock full of autumn harvest goodness. This very old Southern recipe comes down from my great grandmother, Gramma Mary. Of course, she made her own crust. Other than that, I think the recipe is true to hers.
Getting started
To begin, head to your local farm shop or farmers market and pick out a good, ugly pumpkin. Avoid the decorative orange pumpkins. The Fairy Tale or Sleeping Beauty pumpkins are my preference; they are both Jarrahdale varieties, I believe.
These varietal pumpkins have skins ranging from bluey greenish-grey to mottled bluish dark green or variegated green and yellow-grey. The flesh is typically smooth and compact, with a dark orange to salmon red color. Try to select a smallish pumpkin. Even the smallest we could find produced enough pumpkin for three pies.
At home, set your oven to 275°F. Line a shallow baking sheet with baking parchment. You want a shallow lip on your pan so that any moisture won’t run off in the oven.
Rinse the pumpkin, rubbing the outside; be sure to thoroughly clear away the grit. Dry the exterior, then cut the top out of the pumpkin. Scrape out the…
