Mom’s Pumpkin Pie

From homesteader RuthAnn Zimmerman’s new cookbook, “The Heart of the Homestead.”

Jay Eads Photography

Makes one 9-inch pie

Personally, I hesitate to try a pumpkin pie unless my mom or one of my sisters has made it, simply because my mom’s pumpkin pie is my favorite—not so full of spices that you can’t taste the pumpkin and not so bland that it tastes like a savory dish.

Ingredients

• 1 (9-inch) pie shell, unbaked
• 1 cup pumpkin puree (or other squash puree, such as butternut squash)
• 1 egg
• 1 1/4 cup milk
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Directions

Set out the pie shell at the ready, then put all other ingredients into blender and blend until mixed and foamy. Pour into pie shell. Bake at 375 degrees for 60 to 75 minutes. I start checking for firmness after 60 minutes. Pies are done when edges are slightly cracked and the middle has a firm rather than sloppy jiggle when you shake them.