Life Needs More Pie
Great Pumpkin Pumpkin Pie
Vegetable Shortening Crust
4 cups flour
1 3/4 cups shortening (palm oil)
1 egg, beaten
1 dash vinegar
1 dash vanilla
1 dash salt
~1 cup water
Mix flour and shortening as you would with butter, until a meal consistency is reached. Add the egg, vinegar, vanilla, and salt. Mix. Slowly add water by the teaspoon until it holds together loosely when pressed. This is enough for a two crust pie, two bottom crusts, or one bottom crust and some tarts.
Pumpkin Pie Filling
! can prepared pumpkin
1 egg beaten
1/4 teaspoon arrowroot
pinch of orange rind or dash of orange juice
3/4 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 tablespoon canola oil
1/2 cup blackstrap molasses
3/4 cup milk
1/2 cup sugar
Mix well. Pout into pie crust. Bake at 450 F for 15 minutes and then 350 F for about an hour (until set in the middle).
Vegetable Shortening Crust
4 cups flour
1 3/4 cups shortening (palm oil)
1 egg, beaten
1 dash vinegar
1 dash vanilla
1 dash salt
~1 cup water
Mix flour and shortening as you would with butter, until a meal consistency is reached. Add the egg, vinegar, vanilla, and salt. Mix. Slowly add water by the teaspoon until it holds together loosely when pressed. This is enough for a two crust pie, two bottom crusts, or one bottom crust and some tarts.
Pumpkin Pie Filling
! can prepared pumpkin
1 egg beaten
1/4 teaspoon arrowroot
pinch of orange rind or dash of orange juice
3/4 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 tablespoon canola oil
1/2 cup blackstrap molasses
3/4 cup milk
1/2 cup sugar
Mix well. Pout into pie crust. Bake at 450 F for 15 minutes and then 350 F for about an hour (until set in the middle).