Hundred Years 1898 Pumpkin Pie
Author: Kitchens
  • Plain Paste Crust:
  • 2 Cups flour
  • 3/4 teaspoons salt
  • 1/4 Cup butter; diced
  • 2 Tablespoon lard or shortening
  • 3 Tablespoon cold water
  • Pumpkin Pie Filling:
  • 2 Cups pumpkin puree
  • 2 Tablespoon flour
  • 2 eggs
  • 3 Cups milk
  • 3/4 Cup sugar
  • 1/2 Tablespoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Plain Paste Crust: Mix flour and salt in large bowl. Add butter and lard work quickly into flour with pastry cutter, fork or hands until flour resembles coarse pebbles. Add cold water and work dough with hands just until dough forms. Knead dough on floured board 5 minutes then roll out to about 1/8-inch thickness.
  2. Line 9-inch round pie pan with dough. Remove excess dough from edges. Fill unbaked pie shell with dried beans or pie weights. Bake at 350 degrees 5 minutes. Remove from oven and set aside.
  3. Pumpkin Pie Filling: Mix pumpkin puree, flour, eggs, milk, sugar, ground ginger, cinnamon and salt and pour into baked crust. Bake at 350 degrees until pie surface is smooth and knife inserted in center comes out clean, 1 hour to 1 hour 15 minutes. Refrigerate pie 1 hour before serving.
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