Friday, November 1, 2013

Schwartz Family Pumpkin Pie Recipe


This recipe will soon be passed on to the fourth generation of the Schwartz family when the newest generation is old enough to bake.  My mom adapted this recipe from the first ‘recipe book’ she owned which was given to her by the Pifer family in Ohio who Dad used to work for.  Several of the foods we grew up eating came from recipes in this cookbook.  The Ohio State Grange has compiled a cookbook since 1938.  Mom’s version, the yellow-covered one from 1949-1950 served her through decades of kids, grand-kids, great grand-kids and now the great greats.


Mom moved after Dad passed away so unfortunately it is currently lost in storage.  I found a version from 1963 that I’m hoping is similar to the one Mom has.  She says her book is missing pages, splashed from sitting on the counter while cooking and generally very tired after decades of service.

There’s nothing like tasting the flavors of your youth in an old recipe like this.  Years of Holidays came rushing back – what a great feel-good moment.

The pie is unique in that it will separate into layers while baking and be very light and fluffy when you eat it.  Everyone has their version of pumpkin pie and some of them are just nasty or have a weird taste to them.  This is not one of those.  If this isn’t the best, or at the very least, one of the best pumpkin pies you’ve ever eaten I’ll be surprised.

If you do not want to use canned pumpkin, follow this recipe for Pumpkin Purée.


Ingredients
1 cup pumpkin (from can or purée)
¾ cup sugar
1 TBLS Flour
½ tsp Ginger, ground
½ tsp Cinnamon, ground
1 pinch Salt
2 large Eggs, separate the yolks and the whites
½ cup Cream
1 ½ cup Whole milk

Directions
Mix all the ingredients except for the egg whites.  Beat the egg whites until stiff and fold them in last. 

Pour into unbaked pie crust (link) and bake at 450°F for 10 minutes – then reduce the oven to 350°F and continue baking for another 30 minutes.

Folding in the egg whites forms a thin meringue on top of the pie when baked.

Sprinkle a little cinnamon on top of the pie and allow the pie to cool on a baking rack.

Top your slice of pumpkin pie with some home-made whipped cream, for recipe, click here.

PS:  Schwartz Family – this recipe is copied in the Schwartz Family Cookbook.



2 comments:

  1. Does this pie require refrigeration to set properly? I followed the recipe exactly, and after the allotted time the meringue was set nicely but everything else was liquid. I even gave it a little extra time in the oven, but it still came out liquid. It's a little cooler than room temperature now and not as jiggly, but definitely not set. Really hoping I wake up to a set custard. Anything I might have missed?

    ReplyDelete
  2. It does not require refrigeration to set. A little extra time at lower heat should do it but it should set a little more over night. I can serve this still warm so try a little longer in the oven next time. I made three last night and we ate one already! Let me know what you think.

    ReplyDelete