The best delicious Grandma's Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Grandma's Pumpkin Pie recipe today!
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PIE CRUST
2 2/3 c All-purpose Flour
1/4 c Granulated Sugar
1/2 ts Salt
1/2 c Sweet Creamery Butter;
-chilled and cut into pieces
1/2 c Lard or Vegetable Shortening
– ; (lard should be chilled
-and cut into pieces)
1/3 c Ice Water
FILLING
3 c Solid pack Pumpkin
1 1/2 c Granulated Sugar
1 1/2 c Whipping Cream
1 1/4 c Milk
6 tb All-purpose Flour
3 Whole Eggs
3 tb Dark Molasses
1 tb Ground Cinnamon
3/4 ts Ground Allspice
1/4 ts Ground Cloves
3/4 ts Salt
The Cook & Kitchen Staff have offered you four different Thanksgiving Day
Dinner menus during November, and today we’re finishing serving up our
final recipe collection featuring a “Thanksgiving Day Dinner on the Farm”
theme.
Today’s recipe is an oh-so-appropriate finish to a hearty Thanksgiving Day
feast on the farm. Only, you don’t need to farm to prepare it. As a matter
of fact, you don’t really need a reason to prepare this classic American
dessert. Simply start baking and enjoy the groans from your guests as they
make a little more room to appreciate your great taste.
Makes Two 9-inch Pies
To prepare the pie crust, blend flour, sugar, and salt in food processor
for 10 seconds, or blend in a bowl. Add unsalted butter and lard, and
process until mixture resembles coarse meal; or mix with your freshly
cleaned hands in the bowl. Add the ice water and blend. If necessary, add
additional ice water by tablespoonfuls until moist clumps form. Gather the
dough into ball and divide it in half. Flatten each half into disks. Wrap
each disk tightly in plastic wrap and refrigerate until firm, at least one
hour.
Roll out a single dough portion on a lightly floured surface into about a
12-inch round. Transfer the rolled dough to a to 9-inch-diameter glass pie
plate. Trim overhang to 1 inch and fold the edges under. Crimp crust edge
with two pinched fingers to form a raised rim. Repeat rolling and shaping
with remaining dough. Refrigerate pie crusts for about an hour before
baking, or freeze crusts for 15 minutes.
Pre-heat the oven to 350-F degrees. Line crusts with foil and fill with
dried beans, dried rice, or pastry weights for even baking. Bake crusts
until sides begin to set, about 15 minutes. Remove foil and beans. Bake
crusts until pale golden, piercing with a toothpick or fork if crusts
bubble, for about 15 minutes. Cool completely on racks. Maintain oven
temperature.
In a large mixing bowl combine pumpkin, sugar, whipping cream, and milk.
Blend with an electric hand-held mixer or whisk. Add the flour and blend
filling mixture again. In a small bowl, lightly beat the eggs, add the
filling mixture, and blend. Add the molasses, cinnamon, allspice, cloves,
and salt, and blend until all ingredients are thoroughly combined.
Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie
crust. Bake pies until filling is set in center, about 1 hour. Cool on
rack.
Yields
1 Servings
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