Name: Vine-Ripened Pumpkin Pie
Yield: Makes 2 pies
Cuisine: United States
Ingredients: 2 eggs; 1½ teaspoons ground cinnamon; 2 cups sugar; 2 cups cooked fresh pumpkin or canned pumpkin; 1½ sticks butter or margarine, melted; 1 cup evaporated milk; 1½ teaspoons vanilla extract; 1½ teaspoons ground allspice; ⅓ cup vegetable shortening (I use Crisco); ½ teaspoon salt; 2 cups sifted self-rising flour; ¼ cup warm water

Preparation info

Makes
2 pies

Difficulty
Medium

Appears in

Gullah Home Cooking the Daufuskie Way

By Sallie Ann Robinson

Published 2003

About

Ingredients

The Filling

2 eggs
2 cups cooked fresh pumpkin or canned pumpkin
2 cups

Method

Beat the eggs in a large bowl, then add and thoroughly mix in all the other ingredients. The more you mix the filling, the smoother it will be.

In a bowl, mix the flour and salt together by hand, then add the shortening. Slowly add the water as you continue to mix by hand, and then roll the dough out on a floured table, board, or piece of wax paper. Roll to a