Recipe of Perfect Grandma Betty's Pumpkin Pie

Grandma Betty's Pumpkin Pie Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Bake pies two at a time, filling shells just before baking. Betty demonstrates how to make her All-Time Favorite Pumpkin Pie.

Here is the best “Grandma Betty's Pumpkin Pie” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Grandma Betty's Pumpkin Pie

1. Make ready 1 1/3 cups of all purpose flour.
2. You need 2/3 cups of cold unsalted butter (1 stick and 3 tablespoons).
3. It’s 5-7 Tablespoons of ice water.
4. You need 2 of slightly beaten eggs.
5. Take 1 1/2 cups of fresh, pureed pumpkin (or canned pumpkin).
6. You need 1/2 teaspoon of salt.
7. Prepare 1/4 cup of brown sugar.
8. Prepare 1/4 cup of granulated (white) sugar or coconut sugar.
9. You need 1 teaspoon of cinnamon.
10. It’s 1/4 teaspoon of ginger.
11. Take 1/4 teaspoon of cloves.
12. It’s 1/4 teaspoon of nutmeg.
13. Make ready 1 2/3 cups of evaporated milk (12 oz can).

Although there are only a few variations from the original Libby's recipe, the result is a world of difference.Dale always looked forward to his best breakfast of the year, when he would sit.Grandma's Pumpkin Pie: Here Linuxmom's traditional pumpkin pie recipe.It was handed-down to me from my mother many years ago.

Grandma Betty's Pumpkin Pie instructions

1. Preheat your oven to 425 degrees Fahrenheit.
2. Make the dough for the crust first by putting the flour into a food processor or mixing bowl. Add a pinch of sugar and a pinch of salt..
3. Cut the butter into 1/2 inch cubes to make it easier to mix, and add that to the mixture. Blend it with a large food processor blade (my preference) or use a pastry blender to cut the butter into the flour..
4. Add 5 to 7 tablespoons of ice water. Use as little water as you can to get the mixture to form into dough ball. As soon as the dough starts sticking together, stop adding water and stop mixing..
5. Make a ball from the dough, and put it in the refrigerator to cool for at least 10 minutes. You want the dough to be cold when you roll it out into a crust..
6. Now make the filling: Combine the eggs, pumpkin, sugar, salt and spices into a bowl and mix with a whisk until the color is even..
7. Last, add the evaporated milk gradually, pouring about 3 oz at a time in and mixing well. Put the filling into the refrigerator..
8. Get ready to roll the crust. Get your pie plate ready, get out a rolling pin, dust it with flour. Prepare your rolling surface with a dusting of flour as well. A granite or stone rolling surface is best, because it will keep the dough cool. You want to do this next part fairly quickly because you don't want the dough to warm up too much, and the longer you work the dough, the tougher the crust will be..
9. Get the dough out of the fridge, put some flour on your hands and flatten the ball into a thick circle, then put it on your rolling surface..
10. Roll out the dough to fit your pie plate. Flip the dough and dust with flour a few times to prevent it sticking to your rolling surface. Thickness of the rolled out crust should be about 3/8 inch thick..
11. Put the rolled dough into the pie plate, push the dough gently into the bottom of the edges, and trim (or decorate) the rim of the crust..
12. Move the pie crust to a counter top as close to the oven as you can. Pour the filling into the crust..
13. Put the pie into the oven and bake at 425 degrees Fahrenheit for 15 minutes..
14. After 15 minutes, reduce the heat to 350 degrees Fahrenheit and bake for another 30 to 40 minutes. When done, the filling should move only slightly (like firm Jello) when you shake it. You can also test for done-ness by sticking a knife into the center of the pie. If it comes out clean, the pie is done..
15. Remove the pie from the oven and allow it to cool before serving..

Transfer to a wire rack; let cool.Serve with whipped cream spiked with bourbon, if desired. "My grandmother used sugar in her pie, but the New Englander in me prefers Grade B maple syrup."—Janet McCracken.Grandma Irene's Pumpkin Pie recipe: Grandma Irene made this pumpkin pie every year on Thanksgiving.

A classic recipe and family favorite for generations.When I was in high school, I asked my Grandma for her pumpkin pie recipe that I'd always loved.She went to her cupboard, took a can of Libby's pumpkin off the shelf, tore off the label, and handed it to.Grandma Betty's Classic Desserts is the second book in this series.Most of the recipes are very easy to prepare and easy on the pocketbook.