Try this Grandmas Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionThe Cook & Kitchen Staff have offered you four different Thanksgiving Day Dinner menus during November, and today were finishing serving up our final recipe collection featuring a "Thanksgiving Day Dinner on the Farm" theme. Todays recipe is an oh-so-appropriate finish to a hearty Thanksgiving Day feast on the farm. Only, you dont need to farm to prepare it. As a matter of fact, you dont really need a reason to prepare this classic American dessert. Simply start baking and enjoy the groans from your guests as they make a little more room to appreciate your great taste. Makes Two 9-inch Pies To prepare the pie crust, blend flour, sugar, and salt in food processor for 10 seconds, or blend in a bowl. Add unsalted butter and lard, and process until mixture resembles coarse meal; or mix with your freshly cleaned hands in the bowl. Add the ice water and blend. If necessary, add additional ice water by tablespoonfuls until moist clumps form. Gather the dough into ball and divide it in half. Flatten each half into disks. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least one hour. Roll out a single dough portion on a lightly floured surface into about a 12-inch round. Transfer the rolled dough to a to 9-inch-diameter glass pie plate. Trim overhang to 1 inch and fold the edges under. Crimp crust edge with two pinched fingers to form a raised rim. Repeat rolling and shaping with remaining dough. Refrigerate pie crusts for about an hour before baking, or freeze crusts for 15 minutes. Pre-heat the oven to 350-F degrees. Line crusts with foil and fill with dried beans, dried rice, or pastry weights for even baking. Bake crusts until sides begin to set, about 15 minutes. Remove foil and beans. Bake crusts until pale golden, piercing with a toothpick or fork if crusts bubble, for about 15 minutes. Cool completely on racks. Maintain oven temperature. In a large mixing bowl combine pumpkin, sugar, whipping cream, and milk. Blend with an electric hand-held mixer or whisk. Add the flour and blend filling mixture again. In a small bowl, lightly beat the eggs, add the filling mixture, and blend. Add the molasses, cinnamon, allspice, cloves, and salt, and blend until all ingredients are thoroughly combined. Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie crust. Bake pies until filling is set in center, about 1 hour. Cool on rack. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
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Serving Size: 1 Serving (3068g) | ||
Recipe Makes: 1 | ||
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Calories: 5937 | ||
Calories from Fat: 2792 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 310.2g | 414 % | |
Saturated Fat 145.2g | 726 % | |
Monounsaturated Fat 109.4g | ||
Polyunsanturated Fat 28.3g | ||
Cholesterol 3643.3mg | 1121 % | |
Sodium 6023.2mg | 208 % | |
Potassium 3966.1mg | 104 % | |
Total Carbohydrate 660.1g | 194 % | |
Dietary Fiber 38.1g | 152 % | |
Sugars, other 621.9g | ||
Protein 146.6g | 209 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5937
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