By Tracey Feist, Freelance Writer
Canadian Cowboy Country Magazine
This is my Mum’s recipe?—?every fall at our Church’s turkey dinner’s I would search out her pumpkin pie. It has just the right amount of spice and the real pumpkin is what makes it amazing. The recipe was her mother’s (my grandmother-who is still going strong at 92). It is now my son’s favourite pie, and instead of birthday cake each year, this is his choice!
Filling
- 1?½ cups pumpkin (MUST use real pumpkin meat)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 eggs, beaten
- 1?½ cups whole milk
- 2?3 cup brown sugar
- pinch of salt
- Pastry
- 3 cups flour
- 1 tsp salt
- 2 tsp baking powder
- 1?½ cups Tenderflake lard
Mix all ingredients together for the filling and set aside to make pastry.
Mix flour, salt and baking powder, adding in lard with pie cutter; keep adding VERY cold ice water until the dough resembles oatmeal. Roll out for pies.
Add filling to pastry and bake at 450°F for 10 minutes; then reduce to 350°F for 30 to 40 minutes, or until a knife comes out clean. This will make two smaller pies or one large one.
