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Transcription:
Honey Pumpkin Pie
BY BETTY CROCKER
Perfect results assured only with Gold Medal "Kitchen-
tested" Enriched Flour.
Make . . . . . . . . . . } Pastry for 9-in. One-Crust Pie
(recipe below)
Beat together with rotary beater . . . . { 1 3/4 cups mashed cooked pumpkin
(1/2 of a no. 2 1/2 can)
1 1/2 cups milk
2 eggs
*1/3 cup brown sugar (packed in cup)
*1/3 cup honey
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
Pour into pastry-lined 9-in. pie pan.
Bake 40 to 45 minutes (or until a silver knife inserted into
side of filling comes out clean; center is soft but will "set"
later) in moderately hot oven (400°).
NOTE: Pies of this type are best when baked in enamel,
heat-resistat glass, or dark tin pie pans.
*To make Pumpkin Pie Filling with all sugar, use 2/3 cup
brown sugar in place of the 1/3 cup brown sugar and
1/3 cup honey.
PASTRY FOR 9-IN. ONE-CRUST PIE
Sift together . . . . . . . { 1 cup sifted GOLD MEDAL "Kitchen-
tested" Enriched Flour
1/2 tsp. salt
Cut in with pastry
blender or 2
knives . . . . . . . . . . { 1/3 cup shortening . . . first cutting in
half of it until mixture looks
like "meal" . . . then cutting in
rest until particles are size of giant peas
Sprinkle over mix-
ture . . . . . . . . . . . . { 2 tbsp. water . . . mixing with fork
to make dough stay together
Round up into ball and let stand a few minutes to make it
easier to roll out. Roll out on lightly floured cloth-covered
board to fit a 9-in. pie pan. Place loosely in pie pan . . .
leaving 1/2-in. extending over edge of pan. Build up fluted edge.