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One-Pie Pumpkin is from the One Pie Canning Co. in West Paris, Maine. To me and many other New Englanders, One-Pie Pumpkin is the only brand of canned pumpkin to use. If you have a can of One-Pie Pumpkin in the pantry, you already have this "New England Pumpkin Pie" recipe on the back of the can. This is the standard against which to measure all pumpkin pies. Here's the recipe, in case you're outside of New England and don't have access to One-Pie Pumpkin.
INGREDIENTS
1 c sugar
1 Tbsp cornstarch
1/2 tsp salt, scant
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1 15-oz can One-Pie Pumpkin
2 eggs, beaten
1 1/2 Tbsp butter, melted
1/8 c molasses
1 12-oz can evaporated milk
(or 1 1/2 c milk)
Pastry for a deep dish 9" one-crust pie
Line a deep dish 9-inch pie pan with pie pastry and flute the edges. Keep cool (or refrigerate).
Sift sugar, cornstarch, salt, and spices together in a 2-quart bowl or pitcher.
Mix this with the canned pumpkin.
Add the beaten eggs, melted butter, molasses and milk. (Can add a dash of lemon juice, but I never have.)
Pour the filling into the pastry-lined pie pan.
Bake in a preheated 450 degrees oven for 15 minutes, then reduce temperature to 350 degrees and continue to bake for 50 minutes.
This pie is done when the filling has puffed up, except in the very center. It will finish cooking through as it cools.
Liz says Thanksgiving breakfast is the best meal of the year... yup, even better than Thanksgiving dinner! The reason? Our family tradition is to eat pie for breakfast on Thanksgiving!! And the pies? Mom's apple pie and, you guessed it, pumpkin pie!
Hints: If you're making more than one pie, just double or triple this recipe-I usually mix it in an 8-quart sauce pot. I almost always use evaporated milk. (Just don't use sweetened condensed milk by mistake!) And for the molasses, my brand of choice is Grandma's Original Molasses.
More about One-Pie Pumpkin (is my brand loyalty showing?)...
Excerpts from "Homegrown: One-Pie Town" by Aimee Seavey from the November/December 2011 issue of Yankee Magazine... go online to read the entire article.
The holiday season arrives under many banners: Pilgrim plays at school, the bloom of Christmas lights. For me, it's heralded by a craving for all things pumpkin. The flavor of this seasonal staple (along with its supporting cast of cinnamon, nutmeg, ginger, and clove) fills me with a longing that's as powerful as it is prompt, arriving every year with the first frost and lingering through New Year's.
The holiday season arrives under many banners: Pilgrim plays at school, the bloom of Christmas lights. For me, it's heralded by a craving for all things pumpkin. The flavor of this seasonal staple (along with its supporting cast of cinnamon, nutmeg, ginger, and clove) fills me with a longing that's as powerful as it is prompt, arriving every year with the first frost and lingering through New Year's.
And it's not just pumpkin I crave, but One-Pie canned pumpkin purée. It's New England's unofficial brand--the same brand used by my mother before me. The flavor is rich and consistent, the texture perfect. And truth be told, I can't resist the label, which hasn't changed in at least 50 years and looks even older. When it comes to my pumpkin, I accept no substitute.
And it's not just pumpkin I crave, but One-Pie canned pumpkin purée. It's New England's unofficial brand--the same brand used by my mother before me. The flavor is rich and consistent, the texture perfect. And truth be told, I can't resist the label, which hasn't changed in at least 50 years and looks even older. When it comes to my pumpkin, I accept no substitute.
One-Pie's history is rooted in Maine's 19th- and early-20th-century food-products boom, when the state was home to well over 100 canneries. Maine, with its teeming waters and cool climate, shipped and sold sardines, sweet corn, beans, apples, and, yes, pumpkin. One-Pie canned pumpkin (the company also offers canned squash) officially got its start at the Medomak Canning Co. in Winslows Mills, a village within the town of Waldoboro.
One-Pie's history is rooted in Maine's 19th- and early-20th-century food-products boom, when the state was home to well over 100 canneries. Maine, with its teeming waters and cool climate, shipped and sold sardines, sweet corn, beans, apples, and, yes, pumpkin. One-Pie canned pumpkin (the company also offers canned squash) officially got its start at the Medomak Canning Co. in Winslows Mills, a village within the town of Waldoboro.
Alas, most of those canneries are now gone, and though One-Pie is still distributed from West Paris, Maine, it's made in Illinois. Still, it holds a special place here in New England, where taste and tradition mingle, and a great-looking label doesn't hurt, either.
Alas, most of those canneries are now gone, and though One-Pie is still distributed from West Paris, Maine, it's made in Illinois. Still, it holds a special place here in New England, where taste and tradition mingle, and a great-looking label doesn't hurt, either.
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