Thursday, October 1, 2009

Grammie P’s Pumpkin Pie

This is GREAT with whipped cream! I have also included Aunt Ruthie’s Pat-in-the-Pan Crust for those who haven’t tried this. It’s SO easy and tastes yummy!

Filling Ingredients:

3 cups cooked pumpkin (canned is fine)
1 ¼ cups evaporated milk
2 ½ cups granulated sugar
½ heaping teaspoon ground nutmet
½ scant teaspoon salt
¼ rounded teaspoon allspice
½ rounded teaspoon cinnamon
4 well-beaten eggs
2 pie shells


Preheat oven to 375ºF. Mix all ingredients thoroughly and pour into two deep, unbaked pie shells. Bake for about 50 minutes, or until a knife comes out of the center clean. Yields: 2 9-inch pies.

Pat-in-the-Pan Crust Ingredients:

2 1/2 cups Flour (All Purpose Unbleached)
1 teaspoon salt
1 teaspoon sugar
3 Tablespoons cold milk
2/3 cup oil (vegetable or canola–make sure it is fresh!)

Pat-in-the-Pan Crust Directions:

Whisk together dry ingredients in a bowl until blended. Add wet ingredients and stir gently until the dough forms a ball. (For a tender crust, do not over mix). Put dough into pie pan and pat it thin and flat to conform to the shape of the pan. Crimp the edges. You are now ready for the filling.

Great Pumpkin Blessings!