Grandma Cottingtons Pumpkin Pie Recipes

GRANDMA'S PUMPKIN PIE

Steps:

• Line 2 - 9" pie plates with pie shells.
• Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
• Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
• Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
• Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
• Cool 3 hours, serve or refrigerate.

GRANDMA'S PUMPKIN ICE CREAM PIE

Steps:

• Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
• Cover and freeze until firm, about 2 hours.

GRANDMA'S PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees.
• Mix the pumpkin, sugar and spices together first.
• Add the slightly beaten eggs.
• Add the milk slowly.
• Place two crusts into two separate 9 inch pie pans. You can create the pie crust from stratch or use a box mix in the baking section.
• Distribute the pumpkin mix equally between the two pie pans.
• Wrap the crust with 1 1/2 inch pieces of cloth or foil to keep it from burning. Alternately, use one of those pie shields.
• Place into the preheated heated oven at 450 for 10 minutes.
• Turn thermostat back to 350 degrees and bake for up to 1 hour.
• Test doneness by placing a knife into the center - it should come out clean.

GRANDMA COTTINGTON'S PUMPKIN PIE

Steps:

• For Crust:
• Blend flour, sugar and salt in processor 10 seconds. Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns. Blend in 6 tablespoons water. Mix in enough additional water by tablespoonfuls until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let dough disks soften slightly at room temperature before continuing.)
• Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie plate. Trim overhang to 1 inch; fold edges under. Crimp crust edge decoratively, forming high-standing rim. Repeat rolling and shaping with remaining dough disk. Freeze crusts 15 minutes.
• Preheat oven to 350°F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until sides begin to set, about 15 minutes. Remove foil and beans. Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes. Cool completely on racks. Maintain oven temperature.
• For filling:
• Whisk all ingredients in large bowl to blend. 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 pies on racks.