1 cn Pumpkin
1 c Sugar
1/4 ts Ginger
1/4 ts Cloves
1 ts Cinnamon
2 Eggs beaten slightly
1 c Heavy whipping cream
1/2 ts Vanilla or good KY bourbon
-like Maker’s Mark
1 Thin slice of “real butter”
-and cut into little pieces
1 Pie shell
-KAE’S DAIRY PIE SHELL-
1 Stick of real butter
1 c Unbleached flour
6 tb Ice water or more if needed
1 pn Cinnamon; (sorry, but we
-southerners don’t measure
-anything)
1 pn Sugar
1/2 ts Vanilla
Combine pumpkin, sugar, beaten eggs, butter, spices, etc in a mixing bowl.
Mix thoroughly. Pour into pie shell bake at 350 degrees approximately 45 –
50 minutes or until pie is firmly set.
Kae’s Dairy Pie shell:
Use a pastry cutter to cut butter into flour, added ice water etc and use
hands to work into a soft ball. Use flour to assist in making your ball, go
lightly on the flour. Roll out and place in your pie pan. Use a fork to
prick holes in the bottom so your pie shell will cook evenly. The cinnamon
really adds flavor to this pie recipe.
Also you can cook this recipe by doubling the pie portion and pouring into
a glass casserole pan, (do not use a crust) butter the bottom of the glass
pan before pouring in pie mixture and cover top with brown sugar, broken
pecans, and then take a stick of butter cutting into little tiny pieces
placing on the top of the brown sugar. Bake until set about 50 minutes at
350 degrees, and the top will be a brown sugar crunchy top and a pumpkin
pie bottom. Sooooo gooood!!!! Cut into squares serve with cool whip or
whipped cream. It’s a pie without a crust. I suppose you could use a crust
for the bottom if you wanted to. This is always a hit for my family. You
want the pan to be wide and your pie filling to be about 3/4 of an inch
thick. Not too thick so it will cook thoroughly. Great noshing!!!!
Yields
1 Servings