Happy Canadian Thanksgiving Day!
Pumpkin Pie is a dessert that just evokes Thanksgiving. This recipe, handed down to me from my Mom, uses pure pumpkin (not a pie filler) and a combination of spices that results in an amazing flavour.
Now, that you have an amazing flavour, you still need a pie that has pizazz. It has to look appealing as well. Grammy’s Pumpkin Pie has both.
You are probably wondering about the pattern that you see on the top of this pie. It is created using a sour cream and milk mixture which is set on the uncooked pie in a pattern and baked in.
I have also included my easy to make Crisco Pastry recipe.
Pumpkin Pie
Serves | 12 |
Inspiration | Grammy's Recipe |
Ingredients
- 3 Cups pure pumpkin
- 2 Tbsp all purpose flour
- 2 Cups white sugar
- 2 Tsp ground ginger
- 2 Tsp ground cinnamon
- 1/4 Tsp ground nutmeg
- 1 Tsp mace
- 1/2 Tsp salt
- 6 Large eggs
- 1 cup milk
Topping
- 3 Tbsp sour cream
- 2 1/4 Tsp milk
Directions
Crisco Pastry
Serves | enough for a double-crust pie |
Ingredients
- 2 Cups all purpose flour
- 1/4 Tsp salt
- 1 cup Crisco shortening
- 4 Tbsp water
Directions
Measure the flour and salt into a large mixing bowl. Add the shortening and cut it in using a pastry cutter or two knive cutting together until the flour/shortening mixture resembles pea sized pieces | |
Mix in the water and stir with a fork, just until all the ingredients are clinging together. Do not over mix or the pastry will be tough. | |
Flour the top of your counter and around the sides of your rolling pin. Draw together about 1/2 of the pastry mixture and liberally sprinkle with flour. Pat into a circle about an inch thick and then roll it out to about 1/4 of an inch thick. | |
At this stage, you can either cut the dough into circles to fit into tart tins or use this half of the recipe to fill the bottom of a 8 - 10 inch pie plate. If you are making tarts, you can probably re-roll the scraps one or two more times and then the remaining pastry will be too tough to work with. Repeat with the second half of the pastry. | |
Pastry needs to be baked at a high temperature (400 deg F) for at least 10 minutes for pies that are then reduced to about 350 deg F until the filling is cooked or for tarts you may continue to cook at 400 deg F for about another 5 minutes to cook the centre and finish the cooking of the pastry. |