Kim asked for us to share favorite holiday recipes and here’s the one I promised in the BUZZ!

My Dad’s Mom was known as the finest cook in three counties.  Many of her favorite recipes came over on the boat from the ‘ole country’.  Her pumpkin pie was one the finest and typical of German women who left their roots, but didn’t leave their culinary skills and talents behind as well.

I don’t know who originated the recipe, but I do know it’s old and never been written down - just passed word of mouth from one generation to the next.  So without further ado, here’s:

                                      G’Ma’s Pumpkin Pie

  1 large can of pumpkin (Libby’s is my preference)
  3 cups sugar
  3 eggs
  1-1.5 teaspoons Cinnamon*
  1-1.5 teaspoons Nutmeg*
  1-1.5 teaspoons Allspice*
  1-1.5 teaspoons Ginger*
  1-1.5 teaspoons Pumpkin Pie Spice*
  2 tablespoons flour
  2 cups milk (can used canned milk if you choose)

Mix all ingredients together in a large mixing bowl & include just a small ‘dash’ of salt.  Season to taste (see note below) and pour into (2) 9-inch deep dish unbaked crusts or (3) 8-inch unbaked pie crusts (make your own or use Pillsbury dough or shells found in the refrigerated section of the store).

Heat oven to 400 and bake at 400 about 30 minutes or until edges of filling start to set.  Reduce heat to 375 and bake another 30-40 minutes or until a wet knife in the center of the filling comes out clean. 

Let cool and serve with whipped cream!

To avoid over browning of crust edges, use foil to cover just the edges or pie-edge covers found at most grocery stores.

*the amount of spices varies due to personal tastes.  I use the maximum because we like the sweet spicy taste of more spices in the filling.

That’s it!  Enjoy.  If you have any questions, email me at linda@awomensplace.org and I’ll be happy to help you!

Awesome Thanksgiving to you all!

  Linda