…and More Pumpkins! (31 Days to a Sparkling Vintage Fall, Day 14)
Most American home cooks have a favorite recipe for pumpkin pie, perhaps handed down through generations. I confess (gulpingly) that I’ve never made one from scratch. At Thanksgiving and Christmas, making the pie has always seemed to be someone else’s job. But this year, I’m planning to try my hand at it, perhaps using this old-fashioned (1917) recipe from A Thousand Ways to Please a Husband. As with all the recipes in this charming vintage cookbook, the pumpkin pie recipe comes with a little story about newlyweds Bettina and Bob, who served individual pies (placed on doilies) at their Halloween party–an extravaganza that included bobbing for apples, making popcorn balls, and roasting marshmallows over candles!
Bettina’s Pumpkin Pie (makes 8 individual pies)
For the Crusts:
2 cups flour
2/3 cup lard
6 tablespoons water
1 teaspoon salt
Cut the lard into the flour and salt. Add sufficient water to make a stiff dough on a floured board. Roll into shape one-fourth inch thick. Place in tin muffin pans, making individual pies, filling with the following mixture and baking 30 minutes in a moderate oven [I’m thinking “moderate” means 350 degrees F. jl].
For the Filling:
1-1/2 cups canned pumpkin (or pumpkin puree)
2/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
Mix the ingredients in the order given, and fill the pie crusts two-thirds full. Bake as above.