Pumpkin Pie

This is for a nine inch pie.

Crust:
1 cup flour
1/3 cup lard or shortening
dash of salt

Mix these together really well.  It needs to be all crumbled and in small pieces.

Add 1/4 cup very cold water.

Try not to mix very much after you add the water.  It ruins the crust to mix it too much.  When it all holds together well, roll into a circle and put in the pie crust.

Pumpkin filling:

In a blender put 2 eggs and turn it on for about 30 seconds.

Add:

1 cup brown sugar
1 Tbsp flour
1/2 tsp salt
2 1/2 tsp pumpkin pie spice or what I usually use is 1 tsp cinnamon, 1/2 tsp nutmeg, 1/8 tsp ginger and 1/8 tsp cloves.
2 cups pumpkin
1 cup cream or evaporated milk.

Blend well for a minute making sure that it is well blended.  Pour it into the pie shell.

Preheat your oven to 450 degrees and bake it at that temperature for 10 minutes.  This helps to set the custard.  Then reduce the heat to 350 and cook for 40 to 50 minutes, but test it with a knife or toothpick before you pull it out to make sure that it is set.  If the knife comes out "clean" (with no pumpkin clinging to it) then the pie is done.

Pumpkin Roll

If we don't have this creation at least five times in the fall, my family feels slighted. 

 

Pumpkin Roll

Ingredients:

3 eggs                              Filling:

2/3 c. pumpkin                         1 c. powdered sugar

3/4 c. flour                                4 Tbls. Butter, softened

2 tsp. cinnamon                         1 8oz. cream cheese

1/2 tsp. nutmeg                         1/2 tsp. vanilla

1 c. sugar

1 tsp. lemon juice

1 tsp. baking powder

1 tsp. ginger

1/2 tsp. salt

Preheat oven to 375ºF.  Line a jelly roll pan with wax paper or parchment paper and spray with oil. 

In a blender:

Beat the eggs for 5 minutes. 

Beat in sugar. 

Add the pumpkin and lemon juice. 

Add flour, baking powder, and spices.  Blend together, cleaning the sides of the blender to mix well. 

Spread in the prepare jellyroll pan.  Bake for 15 minutes (until the center is set).

While it is baking, sprinkle a towel with powdered sugar.  As soon as the cake is taken from the oven, turn it over onto the towel with powdered sugar.  Remove parchment or wax paper.  Roll the cake and towel together.  Let it cool.

Make the filling while it is cooling.  Mix the powdered sugar, butter, cream cheese and vanilla with a mixer until it is smooth.

Unroll the cake and spread with the cream cheese mixture.  Re-roll the cake and place in the frig for an hour to let it set up.  Sprinkle the top with powdered sugar.