Friday, November 29, 2013

Country Life = Pumpkin Pie

That wonderful Thanksgiving meal must have done something to my head yesterday. I tried to post last night before going to bed, and it wouldn't accept my password. Possibly because this morning I realized it was the wrong one. HA!

I had a request for my moms Pumpkin Pie recipe, so here it is:


Beat together in large bowl:

3 cups pumpkin (large can)
2 cups brown sugar
5 eggs
2 cups evaporated milk
1 tsp. salt
1/3 cup sugar
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg

Pour in 2 pie shells. (9 inch)
Bake in a 425 degree oven for 15 minutes, then turn heat down to 325 degrees.
Continue baking until set, about 35 - 40 minutes.

Check for doneness my inserting knife just off center. If it comes out clean, the pie is done.

You can use frozen pie crusts. Or, we prefer our own:


Stir together:
2 cups flour
1 tsp. salt

Cut in:
3/4 cup shortening (we use the butter flavor shortening)

Sprinkle with:
5 - 6 Tbsp. cold water, adding 1 Tbsp. at a time
Stir the water in with a fork, until the dough sticks together enough to be rolled out.

Roll out dough on a floured surface, put in two 9 inch pie plates.

After the pie is baked, cool on wire racks. Then keep in fridge. The pie is much better cold!


(I do!)

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