Grandma Harters Pumpkin Pie Recipes

OLD FASHIONED PUMPKIN PIE

Steps:

• In a large bowl, mix the flour and salt. Cut in the shortening with a pastry blender or a food processor until the particles resemble the size of peas.
• Add the water 1 teaspoon at a time continuing to mix until the flour is moist.
• Gather the dough together and press into a ball. On a lightly floured surface, roll out into a ball approximately 1-inch larger than the pie pan you will be using.
• Fit the pastry loosely into the pan, trying to avoid stretching the dough. Leaving ½-inch of an edge around the pie pan, trim off the excess.
• Fold the extra pastry back and under the edge. Use index finger on one hand and the thumb and index finger on the other side to create a high fluted pastry edge. Since this pastry will be filled with a filling, there is no need to dock the pie.
• The crust is ready to be filled with a filling. Continue with the pie filling recipe.
• Hint: if you prefer, you can use a refrigerated store-bought pastry crust.
• In a large bowl add the Pumpkin Puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Whisk to combine. You can also use a blender or a food processor to quickly blend the ingredients together.
• Pour the pumpkin mixture into the unbaked pie shell and bake for 45-55 minutes at 425 degrees Fahrenheit. Until the custard is set around the edges and the center jiggles just slightly. Hint: If you want to keep your oven clean, place the pie pan on a baking sheet. It will catch any spillage.
• Cool completely on a wire rack. Serve immediately with whipping cream or refrigerate.

GRANDMA'S PUMPKIN PIE

Steps:

• Mix pumpkin, sugar, milk, and eggs together until smooth.
• Add in spices, salt and vanilla and stir. Pour into 2 unbaked pie crusts.
• Bake at 425 for 15 minutes.
• Turn temperature down and bake at 350 for 30 minutes or until knife when inserted comes out clean.

GRANDMA'S PUMPKIN PIE

Steps:

• Preheat oven to 350°F. Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup (preferably Grade B), 1 tablespoon all-purpose flour, 1 tseaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon kosher salt; whisk to blend well. Pour filling into a 9" baked pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with sweetened whipped cream spiked with bourbon, if desired.

GRANDMA'S PUMPKIN PIE

Steps:

• Line 2 - 9" pie plates with pie shells.
• Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
• Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
• Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
• Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
• Cool 3 hours, serve or refrigerate.