Unmatched pumpkin pie

Anthony Leis will be a sophomore at Princeton High School in the fall. His parents are Kevin and Heather Leis and he has a sister Emily, 17.

Anthony enjoys hunting, fishing, music, and baking. He started baking some years ago in order to have an ample supply of cookies, and now includes bagels, pretzels and pies in his baking. This summer Anthony is mowing lawns and also working for a landscaper/carpenter when called. This past Friday he went on a church youth trip to the Boundary Waters Canoe Area Wilderness to mainly fish. He said, in advance of the trip, that there would be a lot of Gushers, a fruit-flavored snack, packed in because that is what the youth pastor likes. Anthony went on a Boundary Waters trip in 2010 with family.

Talking about Princeton, he says he loves it but wishes it had more things to do for his age, including a movie theater.

Anthony has the word, unmatched, in his recipe title because he feels it is unmatched by any other pumpkin pie recipe he has seen. He took it off a can of pumpkin and then reduced the salt. Although Anthony doesn’t include directions for making a pie crust, he makes his own for his pies. He doubles the amount of pie crust ingredients so that the crust is thicker and moister.



3/4 cup sugar

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 lg. eggs

15 oz. can pumpkin

12 oz. can evaporated milk


Place all ingredients into large bowl and beat on high speed with electric mixer for several minutes. Pour into an unbaked nine-inch crust in pie pan. Bake at 350 degrees until an inserted toothpick comes out clean (about 45 minutes). Make sure to wrap strips of tin foil around crust edges before baking to prevent edge from overbaking.