Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

REAL OLD-FASHIONED PUMPKIN PIE




Source of Recipe


?


List of Ingredients






Prepare the pumpkin: * cut (carefully - it's very tough) a small sweet pie pumpkin in half. Place cut-side down on a baking sheet and cook at 300 degrees until the pumpkin falls in on itself. Scoop out the pulp and put half aside for freezing to make another pie. You will usually have a bit over the 1 cup called for below - if it's not too much over, use it all. It's very good for you. I've tried it in the microwave, but it's too watery when steamed that way.

1 large cup steamed natural pumpkin*
1 pint milk (2 cups)
3/4 cup sugar
1 1/2 tablespoons flour
1 teaspoon salt
-cook carefully in double boiler or in heavy pan, stirring constantly until thick
- Let cool - can be prepared the night before.
When cool add:
2 eggs beaten slightly
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg - we use fresh ground
(you get to look at the insides of a nutmeg and that's fun)
1 tablespoon dark molasses

Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes; watch carefully. Reduce heat to 350 degrees and bake until tines of fork are clean when stuck in pie (about 45 minutes more).


MOUTH WATERING LARD PIE CRUST
It's just like a regular recipe but with lard. If you have trouble finding it at the super market, it is usually in the meat department not with dairy products, and may be in a butter-sized box and labeled "Manteca" which is Spanish. It is pork lard.

1 cup flour
1/2 teaspoon salt
1/3 cup lard
3 to 4 teaspoons water

Mix flour and salt. Add the lard, cutting it into the flour with a pastry blender or two knives. You want to work it in until it is in pieces about the size of a pea. You do not 'cream' it as you do with cookie dough. Add water slowly, folding it in with a fork. You do not want to finish up with a homogenous mixture. Take it easy on the mixing and cutting-in both. You want just enough water that it will adhere. Chill, then roll out on a floured board with a floured rolling pin. Place in pie dish and pat gently into place. Prick the bottom.


Recipe