Blog Post

Grandma’s Pumpkin Pie

 

Since Thanksgiving is coming up, I thought it would be a good time to share a memory and a recipe that has been handed down in my family for four generations.

Thanksgiving is a time for sharing… right?

 

This was my grandmother’s pumpkin pie recipe. It was handed down to my mother, then to me and my sisters and finally to my daughters, son (who loves cooking more than his sisters, I think) and nieces. My granddaughter is almost 11 now and I’m sure she will be learning how to cook this favorite treat soon also.

 

Thanksgiving was always a special time for me. My birthday is on the 23rd and every seven years my birthday falls on Thanksgiving Day, but it was always in Thanksgiving week. I was sure, growing up, that Thanksgiving was MY holiday.

This was a big family holiday for us. My family wasn’t big, but we made a big day out of all holidays. My parents, sisters and grandparents would get together at my grandparent’s house. I’m sure my grandmother cooked for days. Most of her recipes were her own, made-up recipes. She was a wonderful cook; the favorite at every pot-luck. She didn’t share her recipes. They were her secrets until the near end.

I’m so glad she did share them. I have to say I have never had a better pumpkin pie and most people I share this with say the same thing. It’s lighter, and not as spicy as most. I hope you enjoy it too!

 

Grandma’s Pumpkin Pie

 

start with a homemade crust

 

2 cups flour

1 teaspoon salt

3/4 cups shortening

5 to 7 Tablespoons cold water

 

Put flour into a mixing bowl with the shortening. Add salt and water (start by using 5 T water and add more if needed, one T at a time. Mix until dough is formed. Roll out on flat surface.

Unlike with a fruit pie, don’t brown crust first.

 

Pumpkin Filling

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 large eggs

1 lg can pumpkin

2 c (12oz) half and half

Mix sugar, cinnamon, and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in half and half. Poor in pie crust.

Bake 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Top with real whipped cream.

 

Now it’s your turn.

What’s your favorite Thanksgiving recipe? Is there a story behind it?