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Categories:Viewed: 16 - Published at: 4 years ago
Ingredients
- 1 small pumpkin or squash, about 2 pounds
- 2 eggs, or 1 or 2 more "to make your pie richer"
- 2 cups milk (reduce milk by 1/4 for each extra egg used)
- 1/2 cup molasses
- Dash salt
- 2 tablespoons cinnamon
- 1 tablespoon ginger
- 1/2 lemon, zest
- Piecrust, recipe follows
- 1 cup sifted flour or 1 1/2 cups rye flour, measured after sifting
- 1/4 cup butter
- 3 tablespoons cold water
Method
- Cut up the pumpkin or squash, remove seeds, and pare the outside rind.
- Simmer in a covered saucepan in a small amount of water until tender.
- Drain water and discard.
- While pumpkin or squash cooks, prepare piecrust.
- Force pumpkin through a sieve or use a food mill.
- Measure 2 cups puree for each pie.
- Remainder may be frozen or dried for future use.
- Preheat oven to 400 degrees F.
- Beat eggs and add milk.
- When blended, add pumpkin, molasses, salt, cinnamon, ginger, and lemon zest, and stir well.
- Roll out piecrust in a 10-inch round circle.
- Line a 9-inch pie plate, and flute edges as desired.
- Pour into the lined pie plate.
- Bake for 15 minutes, then turn down the oven to 375 degrees F. for 30 minutes or until set.
- Cool before serving.
- Measure and set aside 1/4 cup flour and 1 tablespoon butter.
- Rub the remaining butter into the flour.
- Stir in cold water with a fork.
- Roll dough out on well-floured board with a floured rolling pin, dot with 1/2 tablespoon reserved butter, and sprinkle 2 teaspoons reserved flour.
- Roll up the dough like a jelly roll.
- Flour lightly and roll to a 1/4-inch thickness.
- Repeat the butter and flour addition procedure, using up all butter and flour.
- Cover with plastic wrap and store in a cool place until needed.
