Pumpkin Pie From Real Pumpkin- Part 2

Yesterday, I showed how to prepare a pumpkin for baking(see post here), and today we’re making a pumpkin pie with homemade pie crust. We’ll make the crust, and then we’ll make the filling. But first, if your cooked pumpkin looks watery, you can put it in a strainer over a bowl and the water will drain out.

Since all of today’s recipes call for canned pumpkin, I had to find an older recipe. And I just happen to have an old cookbook published in 1957 that I found at an antique store.

I love the open letter to us in the inside front cover. Check out the first sentence.

That’s right. My husband loves to eat pie more than I do. And while he’s eating it, I can get back to cleaning the house in my high heels. Oh my how times have changed.

–>Preheat oven to 425 degrees F.

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Pie Crust Ingredients For 9 Inch One Crust

• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 1 tablespoon shortening
• 3 tablespoons cold water

Put shortening in a medium size mixing bowl.

Add flour

and salt.

Mix together with a fork until crumbly.

Stir in water, one tablespoon at a time.

Mixture will stick together.

Form mixture into a ball with your hands, and place on a sheet of wax paper.

Place another sheet on top, and then roll it out into a pie crust.

Use another 9 inch pan to gauge the size needed. Flip it over on the crust. I rolled mine out a little too much, so make yours a little smaller than this.

Take the top sheet of waxpaper off the crust, and then pick up the bottom sheet with crust still attached, and flip it over onto your pie dish. Remove wax paper carefully. Ease the sides of crust down into the pan,

and then either crimp the top edge or use a fork to make an edge.

Kitty approves of this pie making process. It gives her something to watch.

Now it’s time to make the filling.

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Pumpkin Pie Filling For A 9 Inch Pie

• 1  3/4 cups mashed cooked pumpkin
• 1/2 teaspoon salt
• 1  3/4 cups milk
• 3 eggs
• 2/3 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1  1/4 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves

Remove pumpkin from strainer and measure 1  3/4 cups into a large mixing bowl.

Add salt,

milk,

eggs,

brown sugar,

granulated sugar,

cinnamon,

ginger,

nutmeg,

and cloves.

Stir well with a large spoon or whisk. Pull middle rack out about halfway in your preheated oven. Place pie pan with crust in the center of the rack. Carefully pour filling into crust,

and then push rack  in slowly and close door. Bake at 425 degrees F for 15 minutes, and then reduce oven temperature to 350 degrees F and bake for 45 minutes, or until knife inserted in center of pie comes out clean. About halfway through the baking process, place a ring of aluminum foil over the crust.

This well prevent the crust from over-browning. When pie is done, remove from oven and place on rack to cool down.

When you can touch the pan without hot pads, cover and refrigerate. Serve with real whipping cream.

I’ve found that it tastes richer and more flavorful than pie made with canned pumpkin. Try it for yourself!

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