Grandma Harters Pumpkin Pie Food

GRANDMA'S PUMPKIN ICE CREAM PIE

Steps:

• Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
• Cover and freeze until firm, about 2 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.

GRANDMA HARTER'S PUMPKIN PIE

Steps:

• Mix all ingredients.
• Pour into unbaked pie crusts.
• Bake at 400 degrees for 15 minutes then reduce to 350 degrees and bake for 45 minutes longer, or until middle of pie is firm.

PUMPKIN PIE

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
• On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
• Lower the oven temperature to 350 degrees F.
• While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
• Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

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:

• Combine pumpkin, brown sugar and white sugar together in large bowl. Add flour, and all spices. Stir in eggs until well blended. Stir in evaporated milk and regular milk. Pour into 2 unbaked pie shells. Sprinkle with more cinnamon. Bake 350 for 50-55 minute.
• Makes 2 pies.

GRANDMA'S WHIPPED HAMBURGERS

Steps:

• 1. Put ground beef in a large bowl. Add all other ingredients EXCEPT for the canned milk and water. Whip the mixture with hand mixer to blend well.
• 2. Slowly add evaporated milk, beating constantly. Add 1/4 to 1/2 water - slowly add more if mixture is too 'stiff'. ***Grandma hadn't written down the amount of water, so my amount is a 'guesstimate'. I do remember that if you make them into regular patties to put into buns they will need to be firmer than the smaller mounds.
• 3. When all of the liquid is absorbed, cover the bowl and let stand in the refrigertor for a few hours. - It can be cooked right away, but the texture improves upon standing.
• 4. Drop into small mounds (about 16) in large skillet. Brown over medium heat for 2 minutes on each side, or until cooked through OR form into four regular patties, cooking for several minutes on each side, or until cooked through.

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.