Pumpkin Pie
Kitchen Corner
April 14, 2015

Pumpkin Pie

You will need:

2 tbsp flour

1/ 2 tsp ginger

1/ 2 tsp salt

1/ 2 tsp mace

1/ 2 tsp nutmeg

1/ 2 tsp cinnamon

1/3 cup brown sugar

1/ 4 cup maple syrup

1 cup milk

2 eggs, well beaten

1 1/ 2 cups pumpkins (boiled and drained){{more}}

1 10” unbaked pie shell

Whipped cream

Pie Shell

2 cups flour

1 tsp salt

3/ 4 cup shortening

1/ 3 cup ice water

Mix flour and salt together. Cut the shortening into the flour mixture and add water. Knead thoroughly then using a rolling pin, roll it out to the required size of the baking dish. If you don’t want you crust to be too thick, you can divide into half and refrigerate remaining dough.


Heat oven to 350°F. Mix all ingredients together except whipped cream. Pour mixture into unbaked pie shell. Bake for about 1 hour or until top is golden brown and filling is firm. Cool before serving and top with whipped cream.

Tip – You can cut back on the many spices, but just doubling the cinnamon and nutmeg. Use pumpkin filling in the can if you don’t have any fresh pumpkin.