Cheese Pumpkin Pie
- Peel and cut into 2 inch pieces and cook pumpkin until soft.**
- Drain and put through food mill. Drain again.
- Mix 2 cups pumpkin, ½ teaspoon salt, 2 cups milk, ⅔ cups sugar, 3 small or 2 large eggs, ½ teaspoon cinnamon and 1 teaspoon vanilla.
- Pour into unbaked pie shell and sprinkle a little cinnamon on top.
- **This is too time consuming...delicious...but not for working Moms who never have enough time....so use canned pumpkin (Libby’s or Comstock)
- Bake 10 minutes at 450 degrees and then 50 minutes at 325 degrees.
Note: If you use a large can 29 oz. or 32 oz. double all the other ingredients and you can probably make 3 or more pies.
Origin of recipe: In the 70’s Paul brought this recipe home from work from his boss, Bill Picht. Bill’s wife, Lu, used to make it. Nancy was told to buy fresh cheese pumpkins…making it from scratch took forever so we now use Libby’s canned pumpkin. The first time Nancy boiled up one cheese pumpkin, she had enough to make 8 pies!! It
was like a “Lucy” episode with every bowl our kitchen had filled with pumpkin!! The family had a good laugh but we use this recipe every fall after pumpkin picking takes place.