Kae's southern pumpkin pie

Yield: 1 Servings

Measure Ingredient
1 can Pumpkin
1 cup Sugar
¼ teaspoon Ginger
¼ teaspoon Cloves
1 teaspoon Cinnamon
2 \N Eggs beaten slightly
1 cup Heavy whipping cream
½ teaspoon Vanilla or good KY bourbon like Maker's Mark
1 \N Thin slice of \"real butter\" and cut into little pieces
1 \N Pie shell
1 \N Stick of real butter
1 cup Unbleached flour
6 tablespoons Ice water or more if needed
1 pinch Cinnamon; (sorry, but we southerners don't measure anything)
1 pinch Sugar
½ teaspoon 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 ¾ of an inch thick. Not too thick so it will cook thoroughly. Great noshing!!!! Posted to JEWISH-FOOD digest by Kae Morrison <skmorr1@...> on Nov 06, 1998, converted by MM_Buster v2.0l.

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