Scrupuli

Notes on measurement

Measurements: by volume, using customary United States cooking units of measure

Abbreviations: C = cup, T = tablespoon, t = teaspoon, °F = degrees Fahrenheit

Gather materials

1 small (6–8” diameter) pumpkin, heavy for its size
flour
eggs
cream
olive oil
sugar
salt
ground cinnamon
ground nutmeg
ground ginger
ground cloves
ground coriander
ground paprika (smoked okay)

oven heated to 375 °F
two baking pans having a lip
two or three pie pans
large kitchen knife
measuring cups and spoons
large spoon
fork or toothpick
dough cutter or two knives
small bowl
medium bowl
large bowl
rolling pin
rolling surface

Roast pumpkin

Cut the pumpkin in half at its middle with the knife. Pull out the seeds with pursed fingers and thumb and save the seeds in the small bowl. Scrape out and discard the slimy, fibrous strands which held the seeds. Place halves cut side down on a baking pan. Put in the oven to roast.

The pumpkin is ready to remove when fragrant pumpkin juice is bubbling in the baking pan and a fork or toothpick goes in easily and comes out clean. Remove the pan from the oven and set aside to cool enough to handle. Scoop the meat of the pumpkin out of the rind and into the large bowl. Discard the rind.

Roast seeds

This can be started as soon as the pumpkin is in the oven.

Combine 1 T olive oil, 1 T sugar, 1 t cinnamon, ½ t paprika, and ½ t coriander with the seeds in the small bowl. Spread on the second baking pan. Put the pan in the oven to roast with the pumpkin.

The seeds are ready to remove when they have begun to darken. Remove the pan from the oven. Rinse the bowl and the spoon; scoop the roasted seeds into the bowl.

Pie crust

For each pie, thoroughly mix 1 C flour and ½ t salt in the medium bowl. Cut in ⅓ C shortening. Sprinkle and cut in 3 T water. Form a ball on a floured surface. Flour the ball and the rolling pin. Roll out to fit the pie pan. Fold in quarters. Unfold in the pie pan and cut off the excess.

Pie filling and baking

Mash and mix thoroughly together with the pumpkin meat in the large bowl:

1 ½ C cream
6 eggs
¾ C sugar
1 ½ t ground cinnamon
1 ½ t ground ginger
¾ t salt
¾ t ground cloves
½ t ground nutmeg (note half of that used this year for lack of enough)

Pour the filling into the crusts, leaving at least ¼ inch for expansion. Put in the oven to bake for 45–60 minutes depending on the size of pie. The pie is ready to remove when the crust and filling have browned, the filling has swelled up, and a fork or toothpick comes out of the filling clean. Remove the pie and let it cool.

Extra crust dough can be scattered with sugar and cinnamon and baked in the oven to a light brown.