Traditional and Delicious
Easy Pumpkin Pie
- 1 1/4 cups all purpose flour
- 1/4 lb. lard
- 1/4 tsp. salt
- 1/4 cup cold water
- 2 large eggs
- 1 cup sugar granulated
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. salt
- 1 14 oz. tin real pumpkin
- 1 cup whole milk
Combine flour and salt in a large mixing bowl. Cut lard in with a pastry blender or 2 knives until it starts to look like pebbles. Now slowly sprinkle in the water blending in with the pastry blender until you can make a ball out of the mixture.
Lightly flour a surface (counter top or pastry mat). Dust your hands and a rolling pin with some flour. Form the dough into a ball then flatten it out a little. Roll the dough turning 45° each time in order to form into a circle.
Roll the dough onto the roller to make it easier to pick up.
Center the dough over a 9 inch pie plate. Try not to stretch the pastry while you form it into the plate. Trim off the edges.
Preheat oven to 350°. Beat the eggs in a medium sized mixing bowl. Whisk in the sugar, cinnamon allspice and salt. Now whisk in the pure pumpkin until blended together. Finally whisk in the milk. Pour the mixture into the pie shell.
Bake for approximately 1 hour. Check for doneness after 50 minutes by sticking a fork or toothpick into the filling. The filling will not stick to the fork when it is done.
Cool the pie on a wire rack. Serve with a dollop of whipped cream.
Did you know: The largest pumpkin pie ever made was 20 feet in diameter and weighed 3,699 pounds. If you like whipped cream with your pumpkin pie, you would need to own a dairy farm.