Blue Ribbon Pumpkin Pie
By Yankee Magazine|Nov 08 2007|
When this blue ribbon pumpkin pie was entered in the Goshen (Connecticut) Fair, it took top honors — thus the name. “I like pumpkin pie nice and firm, not too custardy, so I came up with a recipe that matched my taste, and I hoped the judges would like it too. It’s just a basic pie recipe, but the crust turned out well. Appearance and taste count most at the fair.”
Yield
Serves 6-8.
Ingredients
1 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon pepper
1/8 teaspoon cloves
3 large eggs
1-1/2 cups mashed pumpkin, or 1 can (not pre-mixed pie filling)
1 cup light cream or evaporated milk
9-inch pie shell, unbaked (recipe follows)
Instructions
Mix first 8 ingredients together. Beat in eggs. Stir in pumpkin and cream. Pour into pie shell. Bake in a 400 degrees F oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.
Flaky Pastry
Ingredients
2 cups flour
1 teaspoon salt
2/3 cup Crisco shortening
2 tablespoons butter, melted
5 tablespoons cold water
1 tablespoon vinegar
Instructions
Pie crust: Mix flour and salt. Cut in shortening and butter until mixture is like coarse crumbs. Add water and vinegar, mixing with fork. Form into ball and chill. Roll out to form 2 crusts. This is foolproof. Makes enough for a double-crust pie.
It’s good but I don’t think a pumpkin pie is truly outstanding unless it has molasses in it.
Excellent! Mind if I steal the recipe?
The crust was not the best. I need tips for why and how to make it better.