|
The Cook Stove / Deserts & Breads
Pumpkin Pie with Cheese Crust
Filling
2 cups milk
1 teaspoon cinnamon
¼ teaspoon salt
2/3 cup brown sugar
½ teaspoon ginger
2 eggs, slightly beaten
1½ cups cooked pumpkin, fresh or canned.
Cheese Crust
2/3 cup of flour
3 tablespoons shortening
½ teaspoon salt
1 ½ cup grated cheese
2 tablespoons cold water
|
Sift flour, measure and sift with salt. Cut in shortening and cheese with two spatulas. Work water in lightly with spatula until little balls of dough just hang together in one large ball. Turn onto lightly floured board. Roll in sheet 1/8 inch thick. Shape pastry to fit pie pan. Combine ingredients for the filling. Mix thoroughly. Pour into pastry-lined pan. Bake in hot oven (425 degrees about 25 minutes, or until an inserted knife comes out clean.
|
|
|
|
|
|
|
