Recipe For Pumpkin Pie

Several Great Pennsylvania Dutch Pumpkin Pie Recipes To Choose From

Pennsylvania Dutch Recipe For Pumpkin Pie

Line a medium-sized pie-tin with pastry. Cover the crust thickly with thinly sliced, uncooked pumpkin, cut in inch lengths. Place on the pumpkin 1 tablespoonful of syrup molasses, 1 tablespoonful of vinegar, 1 tablespoonful flour, and sweeten with sugar to taste, dust over the top a little ground cinnamon, cloves, and nutmeg; cover pie with a top crust and bake in a moderately hot oven.

When baked, the pumpkin filling in the pie should resemble diced citron and the pie have somewhat the flavor of green tomato pie. (The vinegar may be omitted, and the result be a very good pie.)

Mary's Plain Pumpkin Pie Recipe

Line a pie-tin, one holding 3 cups of liquid, with rich pastry. For the filling for pie, mix together the following: 1 cup of steamed pumpkin, which had been mashed through a colander, 1 egg, beaten separately, 1 tablespoonful of flour, 2-1/2 tablespoonfuls of sugar, 1/8 teaspoonful of salt, 1/2 teaspoonful of grated nutmeg, same of ginger, 1-1/2 cups of milk (scant measure). The mixture should measure exactly 3 cups, after adding milk. Pour this mixture into the pastry-lined pie-tin and bake in a moderate oven until top of pie is a rich brown.

Aunt Sarah's Pumpkin Pie Recipe

The best pumpkin for pie is of a deep orange yellow with a rough, warty surface. Remove the soft, spongy pulp and seeds of the pumpkin, pare and cut into small pieces. Steam until tender. Put in a colander to drain, then mash through colander with wooden potato masher.

For one deep pie, allow one pint of the stewed pumpkin, beat in 2 eggs, one at a time, 1/2 teaspoonful salt, 1 teaspoonful ginger, 1/2 teaspoonful grated nutmeg, 1/2 teaspoonful cinnamon, 2/3 cup sugar, 1 scant pint milk. Beat all together. This mixture should barely fill a quart measure.

Pour in a deep pie-tin lined with rich crust, grate nutmeg over the top of pie and bake from 45 to 50 minutes in a moderate oven. Have the oven rather hot when the pie is first put in to bake and then reduce the heat, else the filling in the pie will boil and become watery.

If liked, two tablespoonfuls of brandy may be added to the mixture before filling the crust. In that case, use two tablespoonfuls less of milk.

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