Feb 8, 2007
Granny’s Pumpkin Pie
- flour
- 1/2 cup lard
- 1/4 cup water
- 1 tbsp vinegar
- 375 ml canned pure pumpkin puree
- 300 ml Eagle Brand sweetened condensed milk
- 1/4 cup brown sugar
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp cinnamon
- whipped cream
- Cut the lard into 1 1/2 cups of flour. Combine the vinegar and the water and then stir in the mixture into the flour with a fork.
- Roll out a single crust and then line a deep 9" pie plate. Set aside.
- Preheat the oven to 375 F.
- Beat the eggs lightly in a bowl with a mixer. Beat in the pumpkin, condensed milk, sugar, 2 tbsp of flour, salt, and spices.
- Pour into the prepared pie crust. Bake for 40 to 45 minutes.
- Serve with the whipped cream.
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