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Traditional Pumpkin Pie

Isn't it the tradition of the holidays that makes them special?  Grandma makes the pumpkin pie, mom makes the turkey, Aunt Lou makes some delicious cookies.  Everyone gathers together spreading love and cheer.  The smell food and home welcomes you - tugging at something down deep within your heart.  Touching your very soul.  If you have ever experienced this environment or feeling you do indeed have something to be thankful for during the holidays.  Family and home is everything in this wonderful thing we call life.

In order to keep some tradition I combined my grandmothers' pumpkin pie recipes together to make, what I consider and so does my father and brother the perfect traditional pumpkin pie.  Let me share my secret recipe with you:

1.  Start by picking out a large pumpkin or squash.  They come in many different shapes and sizes.  Stay away from the ones that you would carve for Halloween.  They're just not as flavorful.

2.  A day before you're ready to bake pies, wash the pumpkin well and slice it in half with a very sharp, heavy knife.

3.  Scoop out the seeds and rub butter around the edge of the flesh.

4.  Place on a cookie sheet (inside down) and bake at 350 degrees until tender.  (Fork pierces easily.)

5.  Allow to cool then scoop flesh into a colander or strainer and let sit overnight.  (Make sure to set in sink or bowl to catch water.)

6.  Next day make CRUST:

    2-1/2 cups of flour
    1 teaspoon of salt
    1 tablespoon of sugar
(Pulse in a food processor 2 or 3 times.)
    Chop 2 sticks of REAL butter and add to flour
(Pulse until course crumbs are formed.)
    Add 4 to 8 tablespoons of ice water
(Pulse until dough starts to come together - DO NOT over-mix.)
Immediately roll out dough into 2 or 3 circles and place into your pie dishes.  Set aside.

7.  Wash out food processor and puree your strained pumpkin.  Put back into strainer or colander. (More water will come out so place a bowl or plate underneath.)

8.  Next make PIE FILLING: 

    In mixing bowl add 4 cups of pumpkin puree
    1-14 ounce can of condensed milk
    1/2 cup of sugar
    3 tablespoons of molasses 
    4 eggs beaten
    1/2 cup of hot milk or water
    1/2 teaspoon of salt
    1 teaspoon of cinnamon 
    1/2 teaspoon of allspice
    1/4 teaspoon of grated ginger
    1/4 teaspoon of grated nutmeg
(Turn mixer on low and slowly work up to faster speed until everything is mixed and frothy.)

9.  Pour into pie shells.

10.  Bake at 450 degrees for 10 minutes.  Then reduce heat to 325 and bake for 30 to 40 minutes until pie is set.

I hope your family enjoys this pie as much as mine.  Enjoy, and HAPPY THANKSGIVING :-)

Posted in: Recipes, Holidays

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