White House Pumpkin Pie

One of my favorite traditions during the holidays is to go around the table…each person taking a turn talking about something for which they are thankful. There are often surprises with this little exercise. It gives family and friends an opportunity to learn something about each other.

Of course, the other great thing about the holiodays is the meal.  Although some people perpetually search for the new and improved, I find comfort in the familiarity of the food being served. Years ago I bought a cookbook called, “The Presidents’ Own White House Cookbook.” Inside I found a wonderful traditional pumpkin pie recipe which I make every year. Here it is for you to try. Hope you like it…and I wish you a Happy Holidays season!

White House Pumpkin Pie

1 partially baked 10-inch crust

1 1/4 cups sugar

5 Tbsp. plus 1 tsp. flour

pinch of salt

1/2 tsp. allspice

1/3 tsp. ginger

1 (1 lb.) can pumpkin

4 eggs

3 cups milk

1 1/4 tsp. vanilla

1 Tbsp. molasses

2 Tbsp. plus 2 tsp. melted butter

Line the unbaked pie crust with brown paper to come up above the sides.  Fill the center with uncooked rice or beans (something to weight it down) and bake the crust for 15 minutes at 375ᵒ.  Meanwhile blend the sugar, flour, salt, allspice and ginger. Stir in the pumpkin and beat in the eggs.  Blend the milk and vanilla thoroughly into the mixture and stir in the molasses and melted butter.  Remove the paper and rice from the pie shell and pour in the pumpkin filling.  Bake at 375ᵒ for about 40 minutes, until the custard is set.

Serves 8.

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