Another first pumpkin pie recipe
Published 9:00 pm Thursday, January 26, 2006
Third time must surely be the charm, at least in the case of a certain pumpkin pie.
Backtracking here, we first tackled this project when Snohomish reader Kathy Arneson asked if anyone could supply the original recipe as it appeared on a Del Monte pumpkin label.
Everett cook Rita Lienhard immediately jumped to the rescue, firing off a recipe taken from her 1972 copy of the “Del Monte Kitchens Cook Book.”
Next, the ink was barely dry on that version, when along came a second, and different, recipe. It arrived courtesy of long, long, longtime Forum friend Ella Songstad of Everett.
She and her granddaughter tracked this one down, all the way back to the recipe’s apparent point of origin, the consumer affairs division at Del Monte Foods in Pittsburgh, Pa.
And now, we hear from avid reader and helper-outer Skip Brockman of Monroe, “Enclosed please find a copy of the Del Monte pumpkin pie label with the recipe, which has been in your column two times recently.
“As you can see, both of the recipes you published are not the same as on this label. Hope this will straighten out the recipes.”
Pumpkin pie from the Del Monte label
4eggs, beaten
1can (29 ounces) pumpkin
1cup granulated sugar
1/2cup brown sugar, firmly packed
1/2teaspoon salt
21/2teaspoons cinnamon
2teaspoons ginger
11/4teaspoons nutmeg
1cup milk
12/3cups (13-ounce can) evaporated milk
2(9-inches each) pastry shells, unbaked
Combine eggs and pumpkin. Blend in sugars, salt and spices. Add milk; mix well. Divide and pour into 2 pastry shells. Bake at 400 degrees 50 minutes or until knife inserted halfway between center and outer edge comes out clean. Cool.
Makes 2 pies.
Bits and pieces: Responding to Lynnwood cook Marion Rostad’s request for information on pressure cooker cookery, Everett Irwin suggests going online. “You can find anything you need there,” he says, “from books to gaskets and other parts, with no trouble at all. For the recipes, you can get books at the Everett Library specifically for pressure cookers.”
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
