Grandma Wilsons Pumpkin Pie Recipes

GRANDMA WILSON'S PUMPKIN PIE

Steps:

• Preheat oven to 375.
• Mix pumpkin, sugar and pumpkin pie spice in a large bowl till smooth.
• Add eggs and molasses and mix well.
• Defrost pie shells in the heated oven for 2 minutes.
• Put shells on cookie sheet, and divide filling between them.
• Bake for 50-55 min. Cool for one hour. Refrigerate till ready to use. Bring to room temp for one hour before serving, and top with Reddi Whip.

GRANDMA BLACK'S PUMPKIN PIE

Steps:

• MIX -Mix sugar, salt, cinnamon, ginger, and closes in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
• Pour- into pie shell.
• Bake- in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, bake for 40-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

GRANDMA'S PUMPKIN PIE

Steps:

• Beat eggs then mix with pumpkin in a large bowl.
• In a separate bowl, sift together sugar, flour, spices, and salt. (I usually don't sift the brown sugar because it's a pain.).
• Add flour mixture to pumpkin mixture and mix until combined.
• Add milk and mix until combined.
• Divide mixture between two 9" pie crusts/pans.
• Bake for 10 minutes at 425 degrees then turn oven to 350 degrees and continuing baking for roughly one hour. (Grandma's advice: "I just let mine puff clear up; if it's about an hour I figure they are done.").
• NOTE: If you are concerned about the crust of your pie getting too brown, use some aluminium foil around the edges of the crust to keep it from getting too brown.

GRANDMA COTTINGTON'S PUMPKIN PIE

Steps:

• For Crust:
• Blend flour, sugar and salt in processor 10 seconds. Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns. Blend in 6 tablespoons water. Mix in enough additional water by tablespoonfuls until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let dough disks soften slightly at room temperature before continuing.)
• Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie plate. Trim overhang to 1 inch; fold edges under. Crimp crust edge decoratively, forming high-standing rim. Repeat rolling and shaping with remaining dough disk. Freeze crusts 15 minutes.
• Preheat oven to 350°F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until sides begin to set, about 15 minutes. Remove foil and beans. Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes. Cool completely on racks. Maintain oven temperature.
• For filling:
• Whisk all ingredients in large bowl to blend. 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 pies on racks.

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 JOAN'S PUMPKIN CHIFFON PIE

Steps:

• Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.

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.