Pumpkin: Kae's Southern Pumpkin Pie
Source of Recipe
Kae Morrison
List of Ingredients
1 can Pumpkin Puree
1 c Sugar
1/4 ts Ginger
1/4 ts Cloves
1 t Cinnamon
2 Eggs beaten slightly
1 c Heavy whipping cream
1/2 ts Vanilla or good KY bourbon like Maker's Mark
1 Thin slice of "real butter" and cut into little pieces
1 Pie shell
-----KAE'S DAIRY PIE SHELL-----
1 Stick of real butter (1/2 cup)
1 c Unbleached flour
6 tb Ice water or more if needed
1 pn Cinnamon (sorry, but wesoutherners don't measure anything)
1 pn Sugar
1/2 ts Vanilla Recipe
Combine pumpkin, sugar, beaten eggs, butter, spices, etc in a mixing bowl. Mix thoroughly. Pour into pie shell bake at 350 degrees approximately 45 - 50 minutes or until pie is firmly set.
Kae's Dairy Pie shell:
Use a pastry cutter to cut butter into flour, added ice water etc and use hands to work into a soft ball. Use flour to assist in making your ball, go lightly on the flour. Roll out and place in your pie pan. Use a fork to prick holes in the bottom so your pie shell will cook evenly. The cinnamon really adds flavor to this pie recipe.
Original Poster's note: Also you can cook this recipe by doubling the pie portion and pouring into a glass casserole pan, (do not use a crust) butter the bottom of the glass pan before pouring in pie mixture and cover top with brown sugar, broken pecans, and then take a stick of butter cutting into little tiny pieces placing on the top of the brown sugar. Bake until set about 50 minutes at 350 degrees, and the top will be a brown sugar crunchy top and a pumpkin pie bottom.
Cut into squares serve with cool whip or whipped cream. It's a pie without a crust. I suppose you could use a crust for the bottom if you wanted to. This is always a hit for my family. You want the pan to be wide and your pie filling to be about 3/4 of an inch thick. Not too thick so it will cook thoroughly.
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