Vanderbilts Rich Old Fashioned Pumpkin Pie Food

VANDERBILTS' RICH OLD FASHIONED PUMPKIN PIE

Steps:

• Prepare a 9 inch shell unbaked.
• Preheat oven to 350°F.
• Combine eggs, cream, and pumpkin in a glass bowl.
• Blend at low speed until smooth and well mixed.
• Sift dry ingredients except the nutmeg with pumpkin mix.
• Blend again at high speed this time until smooth.
• Pour into the shell. Sprinkle with the nutmeg.
• Bake 30 minutes or until crust is browned and filling set. Let cook at room temp in the pan. Makes 6 to 8 servings.

OLD FASHIONED PUMPKIN PIE

Steps:

• In a large bowl, mix the flour and salt. Cut in the shortening with a pastry blender or a food processor until the particles resemble the size of peas.
• Add the water 1 teaspoon at a time continuing to mix until the flour is moist.
• Gather the dough together and press into a ball. On a lightly floured surface, roll out into a ball approximately 1-inch larger than the pie pan you will be using.
• Fit the pastry loosely into the pan, trying to avoid stretching the dough. Leaving ½-inch of an edge around the pie pan, trim off the excess.
• Fold the extra pastry back and under the edge. Use index finger on one hand and the thumb and index finger on the other side to create a high fluted pastry edge. Since this pastry will be filled with a filling, there is no need to dock the pie.
• The crust is ready to be filled with a filling. Continue with the pie filling recipe.
• Hint: if you prefer, you can use a refrigerated store-bought pastry crust.
• In a large bowl add the Pumpkin Puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Whisk to combine. You can also use a blender or a food processor to quickly blend the ingredients together.
• Pour the pumpkin mixture into the unbaked pie shell and bake for 45-55 minutes at 425 degrees Fahrenheit. Until the custard is set around the edges and the center jiggles just slightly. Hint: If you want to keep your oven clean, place the pie pan on a baking sheet. It will catch any spillage.
• Cool completely on a wire rack. Serve immediately with whipping cream or refrigerate.

HOUSER'S BLUE RIBBON PUMPKIN PIE GRANGE FAIR WINNER

Steps:

• Dough:.
• Mix flour, salt and shortening until crumbly and add water by tablespoon until dough is easy to handle. Recipe provides a generous amount of dough to make rolling out easier.
• Divide dough in half and roll out each portion to line an 8 inch pie pan. Lay the crust in the pie pans, trim the edges and fold them under.
• Filling:.
• Combine the sugar, salt and cinnamon and add the eggs, mixing well. Stir in the pumpkin and milk and mix well.
• Pour half the filling into each pie shell and bake 15 minutes at 425°F Then reduce the heat to 350F and bake 40 to 45 minutes longer.