Pilgrim Pumpkin Pie Recipes

PILGRIM'S PIE

Steps:

• Mix turkey, peas, corn, gravy, 2 Tbsp chives, and thyme.
• Place in shallow 2 1/2 to 3 qt casserole.
• In microwave, warm potatoes to smooth consistency and mix in remaining chives.
• Cover turkey mixture with potatoes.
• Bake at 400 degrees about 25 minutes til center is bubbly and potatoes begin to brown.

THE PILGRIM FATHER'S ORIGINAL PUMPKIN PIE - NORFOLK MILLION PIE

Steps:

• Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool.
• Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.
• Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes.
• Remove the beans and paper and bake for a further 5 minutes.
• Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.
• Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.
• Roll out the pastry trimmings and cut into strips with a pastry wheel.
• Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.
• Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set.
• Cut into wedges and serve warm or cold with whipped cream.

TRADITIONAL PUMPKIN PIE

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.

PILGRIM PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
• In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
• To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
• Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
• Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
• To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

PILGRIM PUMPKIN PIE

Steps:

• Place crust in pan; crimp edges and prick base with fork several times. Refrigerate for several hours. Heat oven to 425. Combine sugar, salt and spices. Mix in pumpkin, evaporated milk and eggs and beat until smooth. Pour into pie crust and bake at 425 for 25 minutes. Reduce heat to 350 and bake for 25-30 minutes. Pie is done when knife inserted in middle comes out clean. Cool; refrigerate for several hours before serving. Note: don't overdo sugar or spices - could cut back on all slightly.