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Cobble Hill Pumpkin Pie Recipe

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This recipe for Cobble Hill Pumpkin Pie is from The McDonell Little Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs 1 3/4 C. of Pumpkin
3/4 C. white sugar 1/2 tsp. salt
1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves
1 2/3 C. evaporated milk or light cream
1 9" unbaked pastry shell

Grandma's Oil Pastry
This makes 1 crust. 1 1/2 C. of white flour 2 Tbsp. sugar
Sprinkle some salt from a shaker
1/2 C. + 1/2 Tbsp. cooking oil
2 T. milk
Directions:
Directions:
Mix with a fork and then use your hands. Have your pie plates ready to go so that you can just move it from mixing to molding as you shape it into the plate with your hands. If it isn't easy to do it is because you need more oil.
The recipe called for 1/2 cup, but I have found that by adding a bit more - I don't measure - it is more pliable. It also needs to be soft to be rolled out in the wax paper for a top.
I have changed the baking temp. and time to 1 hour at 350º from the Libby's recipe as my crusts were getting too dark. (It was 15 min. at 425º and then 45 min. at 350º) Check pumpkin with a knife to be sure it is done.
Number Of Servings:
Number Of Servings:
6

 

 

 

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