The Pilgrim Fathers Original Pumpkin Pie Norfolk Million Pie Food

THE PILGRIM FATHER'S ORIGINAL PUMPKIN PIE - NORFOLK MILLION PIE

Steps:

• Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool.
• Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.
• Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes.
• Remove the beans and paper and bake for a further 5 minutes.
• Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.
• Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.
• Roll out the pastry trimmings and cut into strips with a pastry wheel.
• Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.
• Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set.
• Cut into wedges and serve warm or cold with whipped cream.

PILGRIM PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
• In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
• To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
• Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
• Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
• To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

PILGRIM'S PIE

Steps:

• Mix turkey, peas, corn, gravy, 2 Tbsp chives, and thyme.
• Place in shallow 2 1/2 to 3 qt casserole.
• In microwave, warm potatoes to smooth consistency and mix in remaining chives.
• Cover turkey mixture with potatoes.
• Bake at 400 degrees about 25 minutes til center is bubbly and potatoes begin to brown.

PILGRIM PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
• In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
• To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
• Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
• Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
• To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.