I myself am not a big fan of pumpkin pie, but I know many who are, so I thought it would be fun to check out the “old-school” way of the pie. Do you buy your pie? Really? Come on and try making it this year! Your loved ones will be so glad you did.
A friend was kind enough to describe the taste of this pie. It was creamier than a store bought pie, almost custard like. He also said that it was spicier. Not too spicy, but it had a lot of flavor. He said that it should be called something other than pumpkin pie since it was so different than what he was used to. Bottom line: he liked it.
I am also including the pie crust recipe. It was fairly easy and rolled out very nicely. If you want to cheat with a store bought crust, go ahead. I won’t tell!
Plain Pie Pastry Dough
- 2 c. flour
- 1/2 t. salt
- 1/3 c. butter, cold
- 1/3 c. lard (I did use this!)
- Ice water (about 1/3 c.)
- Mix salt with the flour. Work in butter and lard (I used a food processor), until it is mixed into bits no larger than a pea.
- Stir in enough water with a fork (or your processor) to make the dough come together.
- The best rule of thumb is to start with half of the water and give a good mixing before adding more water.
- Divide into 2 balls, wrap in plastic wrap and chill.
Retro Pumpkin Pie
- 3 c. pumpkin (a large can 1 lb 13 oz will do!)
- 1 c. brown sugar
- 1 c. sugar
- 2 T. molasses
- 1/4 t. powdered cloves
- 3 t. cinnamon
- 3 t. ginger
- 1 t. salt
- 4 eggs, slightly beaten
- 2 cups warmed milk (or part cream, I used just milk)
- Mix all ingredients in order given. This filling is very runny. Don’t be alarmed! Pour into unbaked pie shell and bake.
- Set pie in the bottom of a 450 degree oven for 10 minutes.
- Then reduce heat, move the pie to the middle shelf and bake at 350 for 40-50 more minutes.
- The pie will still jiggle, but will not look dark in the center.
Test with a knife. If it comes out clean, you can take it out.