Saturday, October 9, 2010

Dot's Pumpkin Pie

This recipe was my Grandma Dorothy Pattimore's that I remember eating every Thanksgiving. It's the perfect pumpkin pie! It makes two 9 inch pies.

Pie Crust:
2 1/2 cups flour
1 teaspoon salt
2 tablespoons brown sugar
1/4 teaspoon baking powder
1/2 lb Crisco
4 tablespoons cold water

- Combine dry ingredients. Cut in Crisco until crumbly. Add water to form ball.
- Of course, my grandma would roll out this pastry with a rolling pin, but I'm lazy so I just use my hands and pat it out right into the pie plates, then use the back of a measuring cup to smooth it down and ensure the pastry fills the corners. I like pastry and don't mind if it is thick in spots.

Filling:
1 1/4 cup canned pumpkin
3/4 cup brown sugar
4 teaspoons molasses
3 eggs, slightly beaten
1 1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon nutmeg
pinch of salt
pinch of cloves
1 1/2 cups evaporated milk

- Mix all ingredients together in order above.
- Pour into uncooked pie shell.
- Bake @ 450° for 10 minutes, then @ 350° for 40 minutes (until knife comes out clean).

Whip Cream:
- 500 ml whipping cream
- 1/4 cup icing sugar
- 1/4 teaspoon almond extract

- Beat cream until soft peaks form.
- Add sugar and beat to stiffen. Add almond extract.
- Chill until you are ready to serve. Dollop on pie slices.

8 comments:

  1. I'm liking the addition of molasses. Sounds very delicious!

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  2. Hi, I know canned pumpkin is popular in the States, but not so here in the UK. However, I have 2 HUGE pumpkins in my garden waiting to be harvested. Can you tell me if I could use fresh pumpkin instead and if I would need to change anything else ? Thank you ! KG

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  3. I always make the Libby's recipe as it was our family traditional recipe and then I found it online as the Libby's one that they had on the side of their can. However, mom tells me that her mother made it like that long before Libby's canned their pumpkin. I am not sure about that, because ours calls for evaporated milk, too. What did they use on the farm before that? (I'd love you to chime in on my Turkey Dressing post with how you do yours.)
    :) Valerie

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  4. @Candi, I beleive my grandma would have used her own pumpkin as well for this recipe. ~Prairie Story

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  5. @ A Canadian Foodie: You know, I've been really thinking about my grandma's recipes and the ingredients and if the make up has changed over the years. And perhaps the reason why it seems like my results are still not quite like grandma's. I beleive evaporated milk was available in cans the early 1900's and has less water content then regular milk. ~Prairie Story

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  6. I'm loving the fact that pumpkin pie recipes are showing up. I even more love when I find someone sharing a recipe that's been passed down. Thanks so much for this one.

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