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Grandma Sander’s Pumpkin Pie Recipe

Pumpkin Pie Recipe

Grandma Sander’s Pumpkin Pie Recipe…
Quantity: Two eight –inch diameter pies…

Recipe Ingredients:
— 3 cups flour.
— 1 tsp salt.
— 1 cup lard (or shortening or butter or combination).
— 1 beaten egg.
— 1 teaspoon vinegar.
— 5 Tbsp water.


Recipe Directions:
Mix flour, salt, and lard together with fingers until crumbly. Add egg, vinegar, and water. Mix together.

Divide dough in half and roll into two balls. Wrap each ball in the flour-dusted plastic wrap. After dough has hardened (30 min or so), place a ball on a flour-dusted surface and roll out the crust.

If the dough is too sticky to roll, add more flour. Move rolled-out crust into an eight-inch pie pan. Flute the edge of the crust. Repeat with the second ball of dough.

Pie Filling:
— 3 cups of steamed, mashed pumpkin.
— 1 ½ cups brown sugar.
— 2 tsp cinnamon.
— 1 tsp ginger (fresh or powdered).
— 1 tsp salt.
— 4 eggs.
— 3 cups milk.
— 1 cup light cream.

Stir sugar, spices, and salt into the pumpkin. Beat eggs lightly and mix with milk and cream. Blend two mixtures together well and pour into two prepared (unbaked) crusts (see recipe above). Bake in hot (200 degrees C) oven until pumpkin.

Custard is firm (about 45 min).


Pumpkin Pie
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