Pa Dutch Pumpkin Pie Recipes

Steps:

• Mix sugars& flour.
• In a separate bowl, mix pumpkin, yolks & molasses together.
• Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
• Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
• Mix well& pour into pie shells.
• Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
• The pie can be served at room temperature or chilled.
• In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.

Steps:

• Place all ingredients in a bowl. Beat well with a rotary egg beater. Chill and pour into an unbaked pie shell. Bake for 10 min at 450 degrees. Reduce heat to 325 degrees. When the surface of pie filling turns light brown, test by inserting a knife. If it comes out clean the pie is finished baking.