Monday, August 15, 2016

Pumpkins Pie (or squash)

This is the receipe that my Grandma Dickson (Anona) made.  We refer to it as the "Dickson" Pumpkin Pie, which is WAY different than the "Tonks" Pumpkin pie that is cooked IN the shell.  It's funny how some of the family likes the "Dickson" Pie, and some (mostly the OUT laws (haha)) - like the "Tonks" Pumpkin Pie, which is actually MORE traditional.



4 cups whole milk
3 cups pumpkin or squash
1-1/2 cups brown sugar (packed)
Bring to a boil the milk, pumpkin and brown sugar.

Set aside and let cool until it is warm. This helps so you will not have lumps in your pie mixture.


1/2 cup white sugar 1 teaspoon allspice
1-1/3 cups flour 1 teaspoon ginger
1 teaspoon cinnamon 1 teaspoon salt

Mix dry ingredients together in a large bowl.

The bowl needs to be large enough so you can add about three fourths of the milk and pumpkin mixture to it. Mix thoroughly before adding to the rest of the pumpkin mixture. Gradually add and stir. Heat mixture and cook until quite thick.

4 eggs (beaten slightly)

Before beating eggs remove the several little white chunks in the egg whites. These just end up as lumps in the pie mixture. Put eggs in a medium size bowl and add about two cups of the thickened pie mixture. Stir so hot mixture will not cook the eggs.

When thoroughly mixed add to the rest of the hot mixture on the stove and continue stirring and cook a little longer.

Remove from stove and stir in vanilla (1 teaspoon).


Cool covered in refrigerator (probably about 4 hours) before putting into pie shell (already cooked) . This make three small (8 inch) pies.

Cover pie with saran wrap.

Thanks to my MOM (Veloy) for writing this all up, and adding helpful hints.  I'm going to try it soon, and spring it on my unsuspecting family as Mom's pie...........otherwise it won't be as good (in their head).


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