Pumpkin Pie and Pie shell recipe

Pie Crust Recipe – 2 Pie shells

  • 2 cups Daily Grind or Have your Cake and Pastry flour too!
  • 1 teaspoon Salt
  • 2/3 cup Cold Butter cut into chunks
  • 6 to 7 Tbsp Cold Water 
  • Mix the first 3 ingredients by hand. Make sure the butter chunks are big!  As big as your thumb! Add just enough super cold water to bring together.
  • Flour your work surface well
  • Flatten to a 6” circle. Fold in half.
  • Roll out to a 6” circle and fold in half again.
  • You should see big chunks of butter.
  • Place in fridge for 30 minutes
  • Roll out and place on a pie plate. (I sometimes like to put it back in the fridge 😊)

Vintage Pumpkin Pie Filling

This is a very old recipe! It is heavily spiced so feel free to adjust the spices lower if you like a lighter flavour.

Cook small pie pumpkin until soft and puree. 

  • 1 ½ cup pumpkin puree
  • ½ cup of sugar
  • ½ tsp salt
  • 1 tsp ginger
  • 1¼ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 3 eggs slightly beaten
  • 1 ¼ cup milk
  • 1 6oz can evaporated milk (2/3 cup)

Preheat oven to 400F

Combine all ingredients above and pour into the unbaked pie shell.  Bake at 400F for 50 minutes until a knife comes out clean (2/3 the way to the center of the Pie)

Serve with a healthy serving of whipped cream!