Pumpkin Pie
This classic pumpkin pie recipe, adapted from a 1900 cookbook, offers a comforting taste of history. The flaky crust, made with lard, cradles a creamy pumpkin filling spiced with ginger and cinnamon. This traditional dessert is perfect for autumn gatherings and holiday celebrations, offering a rich and satisfying flavor.
Ingredients
- 1 cup All-purpose flour
- 3 tablespoons Water
- 5 tablespoons Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/2 teaspoon Salt
- 1 1/2 cups Canned pumpkin puree
- 1/2 teaspoon Ground ginger
- 2/3 cup Brown sugar
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 Eggs
- 2 cups Milk
Instructions
- 1In a bowl, combine flour and salt. Cut in the butter (or shortening) until the mixture resembles coarse crumbs. Gradually add water, mixing until a stiff dough forms. On a lightly floured surface, roll the dough to 1/4-inch thickness.
- 2Place the rolled-out dough into individual muffin tins, creating small pie crusts. Fill the crusts two-thirds full with the pumpkin filling.
- 3In a separate bowl, mix together the pumpkin puree, ginger, brown sugar, salt, cinnamon, eggs, and milk. Mix until well combined.
- 4Preheat oven to 350°F (175°C). Bake for 30 minutes, or until the crust is golden brown and the filling is set.