Pumpkin Pie
Now that Halloween is dying down you've got a choice to make - toss the pumpkin you carved or eat it! If you opt for the latter then here's a recipe for you!
PUMPKIN PIE
To make a failproof piecrust, use a pastry cutter or a fork to cut together 1/2 cup of margarine, butter, rendered lard, or vegetable shortening, 2 cups of whole wheat flour, and 1/4 teaspoon of salt ... until the mixture forms pea-sized balls. Now, in a small bowl, combine I large egg, I tablespoon of vinegar (plain or cider), and 3 tablespoons of cold water. Add this to the flour mixture, a little at a time, until the dough holds the form of a ball. (If needed, add more cold water, but do so a drop at a time.), Finally, divide the dough into two balls, roll each one out on a breadboard or wax paper that you've dusted with flour, and use them to line two 9 " pie plates.
To prepare the filling, mix 4 well-beaten eggs, 3 cups of pumpkin puree, 1/2 cup of honey, 1/2 cup of molasses, I teaspoon each of salt, cinnamon, and ginger, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves, and 3-1/2 cups of light cream. Pour this into the unbaked crusts, and bake the pies at 425°F for 15 minutes. Then reduce the temperature to 350°F and let them cook for another 45 or 50 minutes, or until the custard is set and a knife inserted near the center comes out clean. To avoid overcooking the pies, remove them from the oven while their centers are still slightly liquid (they'll finish baking as they cool). Cool them on racks in a draft-free spot, and store them, covered, in the refrigerator ...
until you're ready to serve the treats with whipped cream.
PUMPKIN PIE
To make a failproof piecrust, use a pastry cutter or a fork to cut together 1/2 cup of margarine, butter, rendered lard, or vegetable shortening, 2 cups of whole wheat flour, and 1/4 teaspoon of salt ... until the mixture forms pea-sized balls. Now, in a small bowl, combine I large egg, I tablespoon of vinegar (plain or cider), and 3 tablespoons of cold water. Add this to the flour mixture, a little at a time, until the dough holds the form of a ball. (If needed, add more cold water, but do so a drop at a time.), Finally, divide the dough into two balls, roll each one out on a breadboard or wax paper that you've dusted with flour, and use them to line two 9 " pie plates.
To prepare the filling, mix 4 well-beaten eggs, 3 cups of pumpkin puree, 1/2 cup of honey, 1/2 cup of molasses, I teaspoon each of salt, cinnamon, and ginger, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves, and 3-1/2 cups of light cream. Pour this into the unbaked crusts, and bake the pies at 425°F for 15 minutes. Then reduce the temperature to 350°F and let them cook for another 45 or 50 minutes, or until the custard is set and a knife inserted near the center comes out clean. To avoid overcooking the pies, remove them from the oven while their centers are still slightly liquid (they'll finish baking as they cool). Cool them on racks in a draft-free spot, and store them, covered, in the refrigerator ...
until you're ready to serve the treats with whipped cream.
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