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Location: Petaluma, California, United States

Jacqueline is an international award winning journalist whose stories about food never fail to tantalize her reader's taste buds.

Saturday, November 25, 2006

Pearl's Pumpkin Pie

Around this time of year I really miss my mother. She died back in 1987 but the memory of her pumpkin pies live on in my heart. Oh my how she could bake. Her pies were so light they seemed to float off the plate. The crusts so tender and flaky they would melt in your mouth.

I decided to share mother’s treasured pumpkin pie recipe with you. If you decide to try it, please give a little prayer of thanksgiving to my mother Pearl.

Pearl’s Pumpkin Pie

2 cups pumpkin
2 cups milk
1 cup sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon allspice
Dash of nutmeg

Mix pumpkin, milk, sugar, beaten eggs, salt, spices.
Beat 2 minutes.
Pour into pastry* lined pan.
Bake for 15 minutes at 475°, then 45 minutes at 400° until done.

Pie Crust

Mother always used the pie crust recipe on the back of the Crisco can. I know some of you might not like that idea, so just use whatever recipe you like best. However, the Crisco recipe is delicious!

This is enough for either two one crust pies or one two crust (top and bottom) pies.
2 cups all purpose flour
1 teaspoon salt
3/4 cup Crisco Shortening
5 tablespoons cold water

Mix flour and salt in bowl.
Cut in Crisco using a pastry blender or two knives. Mix until mixture forms small pea-sized chunks.
Slowly sprinkle cold water over mixture. Toss with a fork. Add water as needed until dough forms a ball. (This could be done in a food processor if you want.)
Divide into two balls.
Lay a sheet of wax or parchment paper on rolling surface.
Dust with flour
Place one ball on paper, add another sheet of paper on top.
Gently roll dough out to size needed.
Remove top sheet and flip pastry into pie plate. Gently remove the bottom sheet of paper. Fill with pie mixture and bake.
Serve with a blob of whipped cream and enjoy.


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