Gram's Pumpkin Pie Recipe

Filling:

2 cups (4.8 dl) sugar

3 egg yolks

2 tablespoons flour

2 tablespoons melted butter

2 tablespoons cinnamon

1 1/2 cups (3.6 dl) pumpkin (if you can't buy canned pumpkin, note special direction below)

2 cups (4.8 dl) milk

1 teaspoon salt

3 beaten egg whites

Mix dry ingredients (flour, sugar, cinnamon, salt) together. In a seperate bowl, mix the egg yolks, butter, and pumpkin, then add the dry ingredients. Add milk gradually while mixing. Beat the egg whites in a seperate bowl until they are light and foamy, then very gently fold them into the overall mixture. Put in the crust and bake as follows:

8-10 minutes at 400 deg F (204 deg C)

40-45 minutes at 325 deg F (163 deg C)

at this point, the mixture should be well set.

Crust:

2 cups (4.8 dl) sifted flour

1 teaspoon salt

2/3 cup (1.6 dl) shortening (Crisco)

1/4 cup (0.6 dl) very cold water

Cut in the shortening to the ingredients and barely mix (do not work the dough too much). Roll into a ball, place on well-floured board (make sure the board is well-coated, otherwise the crust will stick), and roll out into a pie crust. Makes 2 pie crusts.

Pumpkin Preparation:

Cut the pumpkin into pieces, removing the shell/seeds/stringy innards and discarding. Cook the pumpkin pieces until they are quite soft. Let them cool. Then, using a clean dishtowel, squeeze every possible drop of water out of the pumpkin. This should leave about the 1 1/2 cups that are needed. Note that the pie will not get solid if there is too much water left in the pumpkin.