Recipe for Pumpkin Pie on Food Friday

Ode to the Pumpkin Pie!
Ah! on Thanksgiving day….
When the care-wearied man seeks his
mother once more,
And the worn matron smiles where the
girl smiled before.
What moistens the lips and what
brightens the eye?
What calls back the past, like the
rich pumpkin pie?
~John Greenleaf Whittier
How do you make a pumpkin pie and how do you know when it’s done?!
Have you ever wondered about this?
Well, here’s how–it’s really not too hard!
How to make a pumpkin pie:
Recipe for Pie Crust:
(This is my mother-in-law, Pearl Gunn’s, recipe, recorded in the Camp Jim cookbook, and used for at least 70 years)
(You can’t make it tough)
4 cups flour
3 tsp brown sugar
1/4 tsp baking powder
2 tsp salt
1 lb lard (ask for it if you can’t find it–it’s in your grocery store)
1 tsp vinegar
1 egg plus enough water to make 3/4 cup
Mix together until the consistency of biscuit dough.  Don’t be afraid to mix well as the dough will not toughen.  Add flour to roll.  Makes enough for 4 double pies. (See my post on “Pie in a Jar” next Tuesday–Timely Tips on Tuesday–for a way to use this dough in a great gift idea for teachers, neighbors, and grandparents on your Christmas list!  Until then, dough keeps well in the refrigerator for a week or two.  Or you can divide it up and freeze in zippered plastic bags.)
Recipe for Pumpkin Pie:
1 can (2 cups) pumpkin
1 can (14 oz.) sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Mix all together, slightly beating eggs before adding.  Pour into crust.  Set the oven at 450 degrees F. and bake for 10 minutes first, then reduce the heat to 350 degrees F. and bake for another 40-50 minutes.

A sign of overbaking is when the pie pulls away from the sides or starts to bubble; take it out immediately.

To know if your Pumpkin Pie is done:
Insert a knife in the center of the pie and when it comes out clean, your pie is done!
Serve with whipped cream or ice cream and…

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Thanks for reading Faith’s Firm Foundation!

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