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pumpkin pie

Pumpkin Pie

by Ashley Bowen – Account Coordinator

Pumpkin Pie Filling


(Yields 2 pies)

2 cups pumpkin

2 teaspoons cinnamon

½ teaspoon salt

1 teaspoon vanilla

1/3 cup cream

2 tablespoons butter (melted)

1 teaspoon cloves

1 teaspoon nutmeg

½ teaspoon ginger

2 eggs (beaten)

1 2/3 cups milk

1 ¼ cups brown sugar

Mix all ingredients and pour into unbaked pie shell, bake for 10 minutes in hot oven (350 degrees), lower temperature and bake for 45 minutes in slow oven (200 degrees). Cool and serve.

Pie Crust


2 cups flour (generous)

1 teaspoon salt

2/3 cup lard

1/3 cup cold water

Sift flour and salt. Work 1/3 cup lard into it. Then work in remaining 1/3 cup lard. Add water and mix until dough doesn’t stick to sides of the bowl. It is important to add the lard in two sections. Make dough for a two-crust pie.

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