Wednesday, November 23, 2011

Kick the can and enjoy some yams!

Leatha Colby is woman I have never met, but each Thanksgiving I think of her fondly as I make her famous pumpkin pie. Several years ago, at a neighborhood party, this pie was her grandson’s entry in the bake-off competition. By the looks of all the entries, I didn’t think it had a chance of winning. After all, there were several delectable chocolate entries. But after just one taste of this pie, it is easily the best pumpkin pie you will ever eat. And on that night, Leatha Colby’s grandson won the blue ribbon. Who would think the secret to the best pumpkin pie would be absolutely no pumpkin.

Leatha Colby's Famous Pumpkin Pie
Filling for one pie

3/4 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoon flour
1 1/2 cups yams
1 can evaporated milk
2 eggs, slightly beaten

Scrub yams, cut into chunks, and cook just like potatoes. Drain, peel, and mash. Measure and set aside. In a separate bowl, add spices and flour to the sugar. Combine yam and sugar mixture. Add the milk and then the eggs.
Rub egg white on unbaked crust before pouring in the pumpkin mixture.
Bake at 450 degrees for 15 minutes and then at 350 degrees for 45 minutes.

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