Dried Pumpkin. Mrs. J. Edd Thomas. Recipe

Recipe: Dried Pumpkin Pie

Introduction:
Pumpkin is a versatile vegetable that has been enjoyed in various culinary preparations for centuries. The process of drying pumpkin to create a long-lasting ingredient has been passed down through generations. This recipe for Dried Pumpkin Pie is inspired by Mrs. J. Edd Thomas, who discovered a unique way to preserve pumpkin while maintaining its flavor and texture. The dried pumpkin can be used to make pies throughout the year, ensuring that the delightful taste of pumpkin pie can be savored even during off-seasons.

Fun Facts:
- Pumpkins belong to the squash family and are native to North America.
- Early Native Americans used pumpkins as a staple food source, roasting or stewing them for meals.
- Pumpkin pie was not commonly consumed until the 17th century, when it began to gain popularity in American cuisine.
- Drying pumpkin for preservation became prevalent in rural communities, where fresh produce might not always be readily available.

Ingredients:
- 2 cups stewed pumpkin
- Water for soaking
- 1 store-bought or homemade pie crust
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- Whipped cream or vanilla ice cream (optional, for serving)

Instructions:
1. Stew the pumpkin: Begin by stewing the pumpkin as you would for a regular pumpkin pie. Cut a medium-sized pumpkin into chunks, remove the seeds, and boil the pieces in water until tender. Drain and allow it to cool.

2. Preparation: Preheat your oven to 200°F (93°C). Line several baking sheets with parchment paper or silicone mats.

3. Spreading the pumpkin: Once the stewed pumpkin has cooled, spread it evenly on the prepared baking sheets, ensuring a thickness of about 1/4 inch. Take care not to overlap the pumpkin pieces.

4. Drying process: Place the baking sheets in the preheated oven and leave the pumpkin to dry for 6 to 8 hours. Keep an eye on it, rotating the pans occasionally to ensure even drying. The pumpkin is ready when it becomes dry but not brittle.

5. Storage: Once dried, allow the pumpkin to cool completely before transferring it to airtight containers, such as mason jars or sealed plastic bags. Store in a cool, dry place until ready to use. The dried pumpkin can be kept for several months, making it a convenient pantry staple.

6. Soaking: When you're ready to make a pie, remove the desired amount of dried pumpkin from storage and soak it overnight in water. The pumpkin will rehydrate and regain its original texture.

7. Preparing the pie: Preheat your oven to 425°F (220°C). Roll out the pie crust and line a 9-inch pie dish with it. Trim any excess dough and crimp the edges.

8. Filling: In a mixing bowl, combine the soaked pumpkin, sugar, cinnamon, ginger, cloves, salt, eggs, and evaporated milk. Stir until well combined.

9. Baking: Pour the pumpkin filling into the prepared pie crust and smooth the top. Place the pie on a baking sheet to catch any spills. Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for about 40-50 minutes or until the filling is set.

10. Cooling and serving: Allow the pie to cool completely before slicing and serving. For added enjoyment, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Similar Recipe Dishes:
1. Dried Pumpkin Soup: Rehydrate the dried pumpkin and blend it with vegetable broth, aromatics, and spices to create a delicious and hearty soup.
2. Dried Pumpkin Bread: Incorporate soaked dried pumpkin into your favorite bread recipe for a delightful twist on traditional pumpkin bread.
3. Dried Pumpkin Pancakes: Add soaked dried pumpkin to your favorite pancake batter for a flavorful and autumn-inspired breakfast treat.

Enjoy the convenience and deliciousness of Dried Pumpkin Pie year-round with this simple and practical recipe!