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Mom’s Pumpkin Pie with Mom-Mom’s Flaky Pie Crust

pumpkin pie

This recipe comes from Growing Minds Program Coordinator Debbi Timson. You can use local pumpkin or winter squash, such as butternut, to make the filling. (The pie pictured was made with candy roaster squash grown by Debbi’s grandsons!)

Ingredients (Crust):

  • 3 cups flour
  • 1 teaspoon salt
  • 5 tablespoons ice water
  • 1 1/4 cups shortening
  • 1 egg
  • 1 teaspoon vinegar

To Make the Crust:

  • Combine water and vinegar. Sift flour and salt together. Cut shortening into flour mixture. Beat egg. Add egg and vinegar mixture to flour mixture. Mix until everything comes into a ball. 
  • Roll 1/3 of the dough into a circle for a 9-inch pie dish.
  • This recipe makes enough for three crusts. You can wrap it and keep it in the freezer.

Ingredients (Filling):

  • 2 cups fresh pumpkin puree
  • 1 can Eagle brand sweetened condensed milk
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg

To Make the Pie:

  • Preheat oven to 425 degrees. In a large bowl, combing filling ingredients and mix well. Turn into prepared shell. Bake 15 minutes. Reduce oven to 350 degrees and continue baking25-30 minutes or until knife inserted 1 inch from the edge comes out clean. Cool before cutting. If desired, garnish with whipped cream and nuts.
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