Season 7, Episode 34. 11/21/2020

Tennessee Pumpkin Pie

With guests James Gann of Townsend Tennessee, the specific type of pumpkin he grows and his pumpkin pie that won a ribbon at the Blue Ribbon Country Fair at the Great Smoky Mountain Heritage Center in Townsend, Tennessee. 

We also will be joined by Haylee Donahue who also is an East, TN resident, from Maryville, TN. She’ll share with us her recipe for gluten free, dairy free pumpkin pie that is absolutely delicious.. She will also let us know how you process the pumpkin from it’s original form into a puree to make pies with. 

In Fred Sauceman’s Pot Luck Radio series New York Times Novelist Adriana Trigiani shares autumn memories of growing in up in Big Stone Gap, and a little story involving the late actress Elizabeth Taylor.

Links:
Adriana Trigiani: https://adrianatrigiani.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman

Recipe from Haylee Donahue’s gluten free, dairy free pumpkin pie:
(Makes a double batch)

Ingredients:
2 cups pumpkin puree
12 ounces of coconut milk for dairy free pie. Or, instead of the coconut milk, use 1 (12 ounce) can evaporated milk instead if you do not mind dairy.
3 eggs
3/4 cup granulated sugar
1/2 tsp salt
1, 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 deep dish pie shells (Haylee used the gluten free pie shells from the grocery store)

Directions:
Mix together sugar, salt, spice, and eggs in a bowl.
Add pumpkin puree and almond milk.
Pour into pie shell.
Bake at 350 for 50-60 minutes (test with a tooth pick, if the tooth pick comes out clean, it is ready to remove from oven)