Tait Pumpkin Pie

 The Tait Pumpkin pie is a boozy and delightful treat for Thanksgiving and Christmas. You need to prepare them days ahead so that they can cure (in other words, have some of the booze evaporate). This recipe makes three pies, so you have plenty to share or gift to others. This recipe is from my childhood next door neighbor "Granny Boultbee" and I had the pleasure of playing with her grandchildren when ever they visited.

Granny's daughter Marion shared the recipe with a little tale of it's origins.

"Mum kept the bottom of her no-longer-functioning pressure cooker just to make the pie filling. The Testa girls and I shed a tear when we dumped it as we were cleaning out the kitchen after Mum died. BTW, the recipe comes to us from Mum's mother's family, who came from Virginia/Maryland.  There's a family legend that my great grandmother (Mae Easter) was a Rebel spy, dancing with Union officers in Alexandria.  So of course, we always said the booze in the pie comes from our "southern roots." 

 And I thought they were Canadian! lol

Ingredients

4 cups canned pumpkin

2 sticks butter, softened

8 Tablespoons flour

2 and 1/3 cup Half & Half

2 and 1/3 cup white sugar

1 cup Molasses

Grated peel of 2 oranges

3 and 1/3 teaspoon cinnamon

3 and 1/3 teaspoon ginger

1/3 teaspoon ground cloves

1/3 teaspoon allspice

1/3 teaspoon mace

2/3 teaspoon salt

10 eggs

4 tsp rum

4 tsp brandy

3 pie crusts

Later: 1/2 cup rum

           1/2 cup brandy

Garnish: Whipped cream

                chopped nuts (optional)

Process

1. Measure pumpkin and set aside. 

2. In a heavy pot, cream the butter and flour. 

3. In a bowl, mix the spices with the sugar.  

4. Place pumpkin, cream, molasses, sugar, spices, and orange peel in the pot with the butter-flour mixture. 

5. Heat to bubbling hot, stirring often. 

6. Take off the heat. 

7. Beat eggs well with the teaspoons of liquor. 

8. Add 4 or more Tablespoons of the hot mixture to the eggs. 

9. Gradually work the eggs into the hot mixture, being careful not to cook the egg. 

10. Bring to bubbling hot again, stirring all the way. 

11. Stir and cook for two minutes. 

12. Set aside to cool. 

13. When cool, stir in the 1/2 cups of rum and brandy. 

14. Age in a cool place for at least 3 or 4 days before proceeding. It keeps well in the refrigerator but also freezes well. 

15. Fill uncooked pie shells generously. 

16. Bake in a 450 degree oven for 10 minutes, then at 350 degrees until crust is done (about 30 minutes). 

17. Top with whipped cream and nuts (if you wish) and enjoy!