Marguerites Cookbook

A cooking blog all about making vintage recipes from a cookbook we inherited from our grandmother

One Pan Ham and Cheese

cheese ham header

Well, here we are in the midst of the holidays with plenty more leftovers to finish and we could all use a fresh idea or two on how to do that. Luckily, Marguerite had leftover casseroles and other one pan dishes for many different main ingredients. One of the best parts of this one pan ham and cheese bake is that it turned out to be more of a breakfast dish than anything else. A great twist and a different way to have dinner time leftovers!

Here’s what Marguerite had to say:

onepanhamcheeserecipe

The nice thing about the ingredients in this recipe is that they include a nice mix of fresh and pre-cooked ingredients. It was also extra quick and easy because Marguerite seemed to suggest the ingredients should be mixed right in the casserole that went in the oven. Baking was also simple and the time Marguerite said in her recipe was just about right on. Checking the middle with a knife was an easy way to make sure the one pan ham and cheese was done completely.

cheese ham quiche

Now this ham and cheese recipe was mostly eggs and Bisquick. That made it turn out incredibly quiche-like. This is much like another ham and cheese recipe, our Ham and Cheese Strata, which was also like the breakfast dish. However, the main difference in this recipe is that it had many more ingredients, which gave way to a more exciting dish with more flavor.

ham and cheese bake

While I like Bisquick because it is normally made into pancakes, I am not a huge fan of eggs for breakfast, so I wasn’t the craziest for this recipe. I did like that it was prettier than the aforementioned strata, having much more color due to the green onions, tomatoes, and the like. Aaron enjoys quiches and omelets, as well as the vegetables in the dish, so he did enjoy having it, and for breakfast no less, even though the ham had been for dinner! If you try this one pan ham and cheese recipe to use up some of your Christmas ham this season, we hope it makes your breakfast, or any meal you happen to have it for, a little more relaxing as 2016 winds down.

one pan ham cheese

One Pan Ham and Cheese
Print Recipe
Servings Prep Time
4-6 20 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 20 minutes
Cook Time
45 minutes
One Pan Ham and Cheese
Print Recipe
Servings Prep Time
4-6 20 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 20 minutes
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease 8" x 8" x 2" square baking dish.
  3. Mix Bisquick, milk, salt, mustard, parsley, pepper, and eggs together in dish with fork until batter is a uniform color.
  4. Stir in remaining ingredients.
  5. Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes.
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Christmas Cake Cookies

christmas cake cookies header

A Merry Christmas Eve to everyone! As Christmas approaches, many of you have probably made countless desserts to share with family and friends this holiday season. If you haven’t started yet, or you’re looking for something different to add to your Christmas time cookie arsenal, we have a Christmas Cake Cookie recipe that is a fun and tasty twist on the traditional holiday fruitcake.

christmas cake cookies

Here’s what Marguerite had to say:

christmas cake cookies recipe

As you can see in Marguerite’s ingredient list, she called for dates in addition to quite a few other ingredients. We couldn’t find them easily and we also weren’t too keen on putting them in this recipe anyway. So we decided to skip them and just go with the ingredients we were more familiar with. Now, some of you may be looking at this and saying, ‘a pound of nuts and a pound of candied fruit is going to make a lot of cookies.’ Aaron really wishes he had thought that before he mixed all these ingredients together. Over an hour later and a lot of spooning of dough, Aaron had churned out almost 90 cookies! Now that we’ve made and tasted these cookies, we’re glad we made that many to share with our friends and families, but boy was it tiring at the time.

christmas cookies

I mentioned earlier that these Christmas Cake Cookies are a twist on the holiday fruitcake. We here at Marguerite’s Cookbook have never actually had a traditional fruitcake, but we know all about the negative stereotype fruitcake has been saddled with. If fruitcake has been labeled as dry and hard, these Christmas Cake Cookies are the exact opposite! The cookies were soft and cooked through perfectly, turning out to be yet another success.

cake cookies

We both really enjoyed these cookies, because well, they’re cookies. Having more brown sugar than other cookie recipes was a big plus for me, since I would bathe in brown sugar and butter if it we’re practical. Aaron liked the combination of nuts and candied fruit. The reds and greens of the candied cherries helped put us in a holiday mood and makes these cookies extra festive.We hope our friends and families enjoy these Christmas Cake Cookies as much as we did as we share them over the holidays!

christmas cake cookies and milk

Christmas Cake Cookies
Print Recipe
Servings Prep Time
90 cookies 1 hour
Cook Time
30 minutes
Servings Prep Time
90 cookies 1 hour
Cook Time
30 minutes
Christmas Cake Cookies
Print Recipe
Servings Prep Time
90 cookies 1 hour
Cook Time
30 minutes
Servings Prep Time
90 cookies 1 hour
Cook Time
30 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar. Add eggs.
  3. Sift dry ingredients together and add fruits and nuts to dry ingredients.
  4. Add dry ingredients to the rest of the batter.
  5. Drop by teaspoonfuls into tea sized (mini) cupcake liners. Do not grease papers or trays.
  6. Bake for 13 minutes at 350.
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Frank Tidbits

frank tidbit header

This week on Marguerite’s Cookbook we have another appetizer perfect for any parties this upcoming holiday season. If you remember, a few weeks ago we showed you a very simple cheese log recipe as a starter appetizer. Now we’ll show you a frank tidbits recipe that is a nice twist between mini corn dogs and pigs in a blanket.

Frank Tidbits

Here’s what Marguerite had to say:

Frank Tidbits Recipe

Marguerite had a deep fryer that she would make recipes in, and this is one of them. However, we don’t have a deep fryer, so we had to do it a different way. This was a very simple recipe, even though we hadn’t fried anything in oil before. We we’re both super nervous about having an open pan of oil on our stove and had a lid ready to smother any fire. Aaron didn’t realize what temperature the oil had to be at in order to brown the frank tidbits, and the first one blackened immediately. Once he turned the temperature down and the oil cooled a bit, it was smooth sailing from there. And no fires occurred!

Frank Tidbits Appetizer

The mustard was also very simple to mix together and heat, making the entirety of this appetizer quick and easy. These frank tidbits were tasty! The mixture of corn muffin mix and chili powder made for a great flavor combo. Aaron accidentally read “margarine” as “mayonnaise.” So our mustard was a little different. Honestly, you couldn’t taste the accidental mayo and the mustard was still delicious. It reminded Aaron a bit like the homemade sauce his mom makes with her cocktail meatballs. The mustard also was a fantastic color!

Frank Hot Dog Tidbits

This frank tidbit recipe was fun and different and we enjoyed making it. These appetizers are definitely best served hot and right away, so if you want to give them a try this holiday season, plan on putting them out not long after you’ve made them. We made way too many to eat in one sitting and they were a little soggy when we reheated them.

Hotdog Frank Tidbits

Frank Tidbits
Print Recipe
Servings Prep Time
48 pieces 15 minutes
Cook Time
20 minutes
Servings Prep Time
48 pieces 15 minutes
Cook Time
20 minutes
Frank Tidbits
Print Recipe
Servings Prep Time
48 pieces 15 minutes
Cook Time
20 minutes
Servings Prep Time
48 pieces 15 minutes
Cook Time
20 minutes
Ingredients
Franks
Mustard
Servings: pieces
Instructions
Franks
  1. Cut hot dogs in six pieces.
  2. Combine corn muffin mix, chili powder, and milk. Mix well.
  3. Add hot dogs, stirring to coat well.
  4. Drop one at a time from tablespoon into hot vegetable oil.
  5. Cook till lightly browned.
Mustard
  1. Stir all ingredients together. Heat until hot and bubbly.
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Hot Christmas Punch

hot christmas punch header

I don’t know about you, but one of the things I enjoy about the holidays is curling up by the fire during these colder months. This week we made a hot Christmas punch recipe that is a perfect addition to that relaxing time on these cold December nights. Making this recipe made our whole place smell like the holidays!

Hot Christmas Punch

Here’s what Marguerite had to say:

hot christmas punch recipe

This recipe is full of many Christmas-time smells, such as cinnamon, that made for an enjoyable afternoon preparing this punch. One thing that did seem to be missing from Marguerite’s description was something to boil all those spices in, so we decided on a cup of water. The only time consuming part of this recipe was grating the peels of the orange and the lemon. After that, this hot Christmas punch was a snap!

Hot Holiday Punch

Aaron and I both really enjoyed this drink! Marguerite suggested either apple juice or apple cider in her original recipe, and Aaron decided he wanted to use apple juice and let the spices we were adding be the main flavor additions to this recipe. That was a good idea and the flavor turned out perfectly. It turned out like a “spicy” hot apple cider. We found the hot Christmas punch to be a tasty treat and may even consider making it for a party around Christmastime.

Hot Christmas Punch Drink

So this holiday season, if you’re looking for a warm beverage on a cool night, or for something to put you in the holiday spirit while decorating or wrapping presents, then this hot Christmas punch could hit the spot!

Hot Christmas Punch
Print Recipe
Servings Prep Time
10-12 10 minutes
Cook Time
10 minutes
Servings Prep Time
10-12 10 minutes
Cook Time
10 minutes
Hot Christmas Punch
Print Recipe
Servings Prep Time
10-12 10 minutes
Cook Time
10 minutes
Servings Prep Time
10-12 10 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Boil allspice, cinnamon sticks, cloves, peel, and bay leaf in one cup of water. At the same time, heat the juices and brown sugar in a large pot.
  2. Once the spices boil, strain water into juices. Heat punch until warm. Serve.
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Cheese Log

Cheese Log Header

Now that Thanksgiving is over, it is officially the holiday season! And that means the start of holiday party season. So here at Marguerite’s Cookbook, we have a series of party recipes you can make for guests or take to someone else’s party. Let’s start with an extremely simple but fancy looking one: a cheese log.

Cheese Log with crackers

Here’s Marguerite’s typically brief instructions:

cheese log recipe

With such a short ingredient list, this is an easy and quick recipe to throw together. Aaron, however, did not really think through what making a cheese log would be like, and didn’t know he would have to grate all the cheese in order to form in into a log that consisted of the other ingredients on the list. I’m not sure how he thought it would happen. Magic maybe? Luckily we had one of those fancy parmesan cheese graters laying around which made it a snap.

Cheese Log

Now we both love cheese, but even with slightly unbiased opinions, this was a tasty recipe. We used a Cracker Barrel extra sharp cheddar, which had more of a kick of cheese flavor than the blander cheese we are both used to eating. That sharp cheddar mixed with the saltiness and crunch of the nuts, along with the aromatic garlic and flavorful paprika make for a unique and exciting appetizer. This cheese log gets the thumbs up from both of us, and Aaron specifically liked the mixture of flavors of the cheese and paprika. My only complaint was that it was difficult to cut much thinner than our photos show. Thinner slices might be more practical for a party.

Christmas Cheese Log

Marguerite’s cheese log is great if you want to put out a cheese and cracker appetizer but are sick of just offering your guests plain cheese, or if you want to take something to a party that looks like you’re a gourmet chef in your spare time.

Holiday Cheese Log

Cheese Log
Print Recipe
Servings Prep Time
1 Log 15 minutes
Passive Time
2 hours
Servings Prep Time
1 Log 15 minutes
Passive Time
2 hours
Cheese Log
Print Recipe
Servings Prep Time
1 Log 15 minutes
Passive Time
2 hours
Servings Prep Time
1 Log 15 minutes
Passive Time
2 hours
Ingredients
Servings: Log
Instructions
  1. Grind all ingredients and mix together.
  2. Form into a log. Chill.
  3. Once firm, after about two hours, roll in paprika.
  4. Serve with crackers.
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Ice Cream Sundae Pie

ice cream sundae pie

Welp, this is our last pie of pie month! It’s been an interesting month and we’ve learned a lot. Hopefully next year, we’ll be a little more organized and a little more prepared. This pie is a great way to end it. If you love ice cream, then you’ll love this ice cream sundae pie.

Here is what Marguerite had to say:

fudge sundae pie recipe

This one looked pretty complicated at first glance, however the parts where we had issues were somewhat unexpected. Aaron made sure to take the ice cream out of the freezer before we prepared the rest of the recipe, but it was still too firm when we began trying to spread it into a layer on top or the vanilla wafers. Those wafers also wouldn’t stay put when they came into contact with the ice cream. It was also time consuming and boring to wait for the fudge to cool, so it ended up being a little too warm when we started layering. Oh well.

ice cream sundae pie

But oh my goodness this pie was to die for! I loved the vanilla wafer crust and the fluffiness of the fudge mixed in with the ice cream. One change we would have made: either keep the layers of fudge and ice cream neater or try to marble them more. This was mostly a side effect of the issues we mentioned having above. This wouldn’t have changed the taste, mostly just made it look a little prettier.

ice cream sundae pie

I’m not personally crazy about nuts and would have liked to top this one with either whipped cream or sprinkles, but I’m glad we tried Marguerite’s ice cream sundae pie like the recipe said first. Aaron, of course, loved it. He was sort of expecting these ingredients that are typically found in a fudge sundae to magically transform into something different, but not too surprisingly, it just tasted like a delicious sundae!

ice cream sundae pie

We hope you enjoyed pie month! We’ve got some great holiday themed treats planned for December!

Ice Cream Sundae Pie
Print Recipe
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Ice Cream Sundae Pie
Print Recipe
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Ingredients
Servings: pie
Instructions
  1. Put milk, chocolate, marshmallows, and salt in a heavy saucepan. Stir over medium heat until chocolate and marshmallows melt completely and mixture thickens.
  2. Take off heat and cool to room temperature.
  3. Line a 9" pie pan with vanilla wafers.
  4. Layer a pint of vanilla ice cream over the wafers.
  5. Cover ice cream with half of chocolate mixture.
  6. Repeat with another pint of vanilla ice cream and the rest of the chocolate mixture.
  7. Place pecan halves on top.
  8. Freeze until firm, 3-5 hours.
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One Pan Turkey ‘n Stuffing

One Pan Turkey and Stuffing Header

Happy Thanksgiving from Marguerite’s Cookbook! We hope everyone had a nice and relaxing holiday surrounded by the ones you love. We couldn’t make it home for Thanksgiving this year, so we had a Thanksgiving for two that Aaron made for us. You may have seen it on our Instagram.

We’re going to take a quick break from pies, but we’ve got our final one of the month coming later this week. So if you made more food than you could eat, or couldn’t send enough leftovers home with your dinner guests, we have a one pan turkey and stuffing recipe that’ll give you a nice twist on the same old leftovers. And spare you from some turkey sandwiches!

Here’s what Marguerite had to say:

one pan turkey recipe

As you can see, the only leftover from the meal you actually use is the turkey, but I find that it is the thing you have the most of and it sits in the refrigerator the longest. It is nice that this recipe includes “stuffing” without having to use any leftovers, or have another box of stuffing around. The Bisquick is a nice substitute for the dried bread crumbs in stuffing and it is a good way to hold onto all those seasonings in this one pan turkey and stuffing.

One Pan Turkey and Stuffing

This recipe is meant to be almost a full meal in itself. Marguerite suggests that this only serves six, which means everyone is supposed to take a sizable portion. Since there aren’t any vegetables in it, that could be a good option to pair with it to round out your meal. Because we know you’re still swimming in green beans and corn. Now on to taste, but first, an unpopular opinion. Turkey may honestly be my least favorite part of the Thanksgiving meal, as I live for all the sides. But this wasn’t bad. Aaron liked it of course. He found it to be an interesting twist and a nice way to switch up eating all that turkey. He especially liked it because Marguerite made so many different dishes with pre-cooked, leftover meat and it reminder him of her.

One Pan Turkey

We felt the best way to surround this one pan turkey and stuffing dish in our pictures was with photos of the people we are thankful for and missed seeing this Thanksgiving. If you try this recipe with your leftovers this weekend, we hope you enjoy it, but not as much as you enjoyed time with your friends and family.

One Pan Turkey n' Stuffing

One Pan Turkey 'n Stuffing
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
One Pan Turkey 'n Stuffing
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees. Grease casserole dish.
  2. Mix Bisquick, milk, eggs, and seasonings with a fork until batter is a uniform color. The batter will still be lumpy.
  3. Stir in remaining ingredients.
  4. Bake until golden brown and knife inserted in center comes out clean.
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Lemon Parfait Pie

Lemon Parfait Pie header

Okay pie fans, we’re in the home stretch! If you were a fan of our summer pie, the cherry parfait pie, then this lemon parfait pie will be a nice variation of that. In this crazy month of pies, a simple pie that we have basically done before was a nice breather. The lemon parfait pie did not turn out just like the cherry parfait pie, but it was still tasty!

 

Here’s what Marguerite said about it:

lemon-parfait-pie

This recipe is also from Marguerite’s aunts Stella and Florence. It wasn’t quite the same directions as before, and it turned out looking a bit differently. Looking back at the cherry parfait pie recipe, some of the differences are in the times written for thickening the mixture before it gets poured into the shell. It could have been that, or the fact that there was less total liquid, or just the fact that lemons are different from cherries. Whatever the reason, you can see that the lemon parfait pie did not turn out as smooth as the cherry one.

Lemon Parfait Pie

Another difference between these two pies became obvious when we cut into it. The lemon parfait pie did not hold together as nicely when we cut slices out. I am pretty sure its because we let it set longer before pouring it into the shell and we allowed it to get too set. Even though it didn’t hold together, it still tasted amazing! I liked this pie, which is different for me, but this pie was mostly jello and ice cream. Aaron (and his co-workers!) also enjoyed this pie.

Lemon Parfait Pie

As we come closer to the end of pie month, I am surprised and excited that all these pies have been so different from each other. It’s been a fun adventure.

Lemon Parfait Pie
Print Recipe
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Lemon Parfait Pie
Print Recipe
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Ingredients
Servings: pie
Instructions
  1. Dissolve jello in hot water.
  2. Add peel and juice, then add ice cream by the spoon full, stirring until melted.
  3. Chill 25 to 30 minutes.
  4. Turn into shell.
  5. Chill 20 to 25 minutes.
  6. Garnish with whipped cream and additional lemon peel, if desired.
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Peanut Butter Meringue Pie

peanutbuttermeringuepie

We are very excited to bring you another unique pie as we continue pie month! Aaron and I were looking forward to this peanut butter meringue pie until we looked at the length of both the ingredient list and directions. This is probably the most difficult and most involved recipe we have attempted in our first year of Marguerite’s Cookbook. However difficult, this pie cannot be considered anything less than a delicious success!

Here’s what Marguerite had to say:

peanutbutterpierecipe

When reading over the recipe, Aaron realized we had to ask a more experienced baker quite a few questions to even be able to attempt this pie. So we called Mercedes and got some direction on everything from scalded milk to meringue. Recently, Aaron has been doing most of the cooking while I observe due to our tiny kitchen, but not this time. It took both of us, most of our mixing bowls and saucepans, and a long time to put this peanut butter meringue pie together.

peanut butter meringue pie

This definitely wasn’t the most stress-free recipe, and it didn’t turn out perfectly, but we’ll consider it a success. The custard was difficult and important, since it was the majority of the pie. The meringue was also very challenging. On top of all that, it is not the most attractive pie. But you know what they say, “don’t judge a peanut butter meringue pie by its cover.”

peanut butter pie

I was expecting this pie to basically look like a pumpkin pie, but like with just peanut butter. Well, I was surprised. The flavor was to die for though. Aaron really liked this pie, and not just because he would live on peanut butter if I let him. He made sure to try every bit of the pie individually, so he could really decipher the flavors that made up our peanut butter meringue pie. The custard and meringue taste as they should, and can be considered successful first attempts at both of those components. Of course the peanut butter/powdered sugar component was the highlight of the pie, and made it incredibly sweet. Overall, another success!

Peanut Butter Meringue Pie
Print Recipe
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Peanut Butter Meringue Pie
Print Recipe
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Servings Prep Time
1 pie 45 minutes
Cook Time
20 minutes
Ingredients
Servings: pie
Instructions
  1. Combine the powdered sugar and peanut butter together.
  2. Sprinkle 3/4 of this mixture on the bottom of a baked pie crust. Keep the other 1/4 for topping.
  3. Scald 2 cups of whole milk and set aside to cool.
  4. Combine the cornstarch, sugar, and salt together. Add the slightly cooled milk and mix well.
  5. Beat egg yolks well, add a small amount of the milk mixture over yolks and mix well.
  6. Add eggs to rest of milk mixture. Cook in double boiler until mixture thickens. Remove from heat.
  7. Add the butter and vanilla.
  8. Pour into shell.
  9. Beat the 3 egg whites, cream of tartar, and a pinch of salt until stiff and dry. Slowly add the sugar. Continue beating until stiff. Spread over pie and seal edges.
  10. Place in 325 degree oven on second rack and bake 15-20 minutes (until meringue is browned.)
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Pumpkin Pie

Pumpkin Pie Header

What pie would be better to make as we approach Thanksgiving, than a classic homemade pumpkin pie?! Nothing quite beats a well executed pumpkin pie, and we were able to do just that. Of course, we used Marguerite’s perfect pie crust to go with this timeless pie.

Here’s what Marguerite had to say:

mother's pumpkin pie recipe

As you can see, this recipe is titled Mother’s pumpkin pie. That would be Marguerite’s mother, or Aaron’s great grandmother,  Allen. One of the best stories from Aaron’s mom regarding this pumpkin pie recipe is that she remembers Marguerite pouring the milk for this recipe straight out of a glass bottle (that was delivered by an honest to goodness Milkman!) As usual, Marguerite didn’t give us too much direction.

Pie Recipe

For as short as the ingredient list is, we should have had an easier time. The pie you see in these pictures may or may not be the third one we made (don’t ask.) But in our first failed attempts, we learned things to improve our process. On our first try, we just added all the ingredients together without any real order, rhyme, or reason. The successful change we made was to mix the dry ingredients into the pumpkin thoroughly first.  Then we beat the eggs well and add them, followed by the milk. The baking step was also a bit tricky for us, but in the end the pie came out of the oven looking just fine.

Pumpkin Recipe

Now, on to taste. Mercedes gave us the insight that those who tried Marguerite’s pumpkin pie liked it for its more mild pumpkin flavor, which Aaron also noted. Marguerite attributed this milder flavor to the higher concentration of eggs and milk versus pumpkin. Aaron liked this pumpkin pie well enough, although pumpkin is a little farther down his list of favorite pie flavors than others. I care not for pumpkin, and the small bite I sampled was not appealing to me. The crust, I could eat all day though.

Pumpkin Pie Piece

So where could we take this pumpkin pie to find willing taste testers? That’s right, Aaron’s co-workers. They all enjoyed it, and Aaron’s pretty sure they weren’t just being polite! One of them, who claimed to like pumpkin pie even more than any cake, ate a quarter of it in one sitting! We hope if you try Marguerite’s pumpkin pie this fall that you like it as much as Aaron’s work pals.

Pumpkin Pie

Pumpkin Pie
Print Recipe
Servings Prep Time
1 pie 30 minutes
Cook Time Passive Time
60-70 minutes 30 minutes
Servings Prep Time
1 pie 30 minutes
Cook Time Passive Time
60-70 minutes 30 minutes
Pumpkin Pie
Print Recipe
Servings Prep Time
1 pie 30 minutes
Cook Time Passive Time
60-70 minutes 30 minutes
Servings Prep Time
1 pie 30 minutes
Cook Time Passive Time
60-70 minutes 30 minutes
Ingredients
Filling
Crust
Servings: pie
Instructions
Crust
  1. Blend flour and salt in large bowl. Cut shortening into flour mixture using pasty blender or fork. Stir in just enough water with fork until dough holds together.
  2. TIP Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  3. Shape dough into a ball. Flatten ball into a 1/2 inch round disk.
  4. Chill for 30 minutes or up to two days.
  5. Roll dough from center outward into a circle 2 inches wider than pie plate on lightly floured surface. Transfer dough to pie plate.
Filling
  1. Preheat oven to 425 degrees.
  2. Mix pumpkin, salt, nutmeg, and sugar well.
  3. Beat eggs well, and add to pumpkin. Mix together well.
  4. Slowly add milk, mixing ingredients together well.
  5. Pour into shell.
  6. Cook in oven at 425 degrees for 15 minutes, then lower temperature to 350 and cook until a knife inserted in the pumpkin comes out dry, around 40-50 minutes.
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