Grandmother’s Pumpkin Pie

I come from a family of good cooks. My grandparents owned a farm, and my grandmother Lang was always cooking up big farm meals for Granddaddy’s “hired help” as well as the rest of the family. And she was a great cook! (And for those of you who know me well, you know that cooking is not my favorite pastime. Although I do like to bake!)

I still have some of her recipes that were handed down to my mother, but unfortunately only a few are in her own handwriting. Of course, after trying to read some of them, I’m actually glad my mother copied them over! Grandmom’s handwriting was a very flowery style, so instead of trying to read them, I’ll keep them in my special scrapbook of memories.

It was always a treat to go to my grandparents’ home for family dinners and holidays. The food set out on her heavy carved oak dining table was a feast fit for a family of fifteen, because that’s about how many of us were there back in those days. Sure, us kids sometimes had to eat out in the kitchen because there wasn’t enough room at the table, but there was always plenty of food for everyone!

At this time of year it’s certainly appropriate to talk about her Thanksgiving dinners. Although I don’t remember quite as many of them being held at the farm, since my mother’s dining room was bigger, my grandmother always supplied the pumpkin pie! And it was delicious! Every bit homemade, from the piecrust to the filling! She usually made at least two, because everyone wanted some of it. So I thought I’d share a bit of Emma Jarman Lang’s special pumpkin pie by posting the recipe for you.
Grandmothers Pumpkin Pie

2 cups pumpkin (yes, she actually used canned pumpkin)
1 cup sugar
1 tsp. salt
1/2 tsp ginger
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp ground cloves

Mix all ingredients together, and add gradually:
2 eggs, beaten
1 3/4 c milk
pinch of lemon juice (no more than 1/2 tsp)
**I add 1/4 tsp of almond extract as well (I had to contribute something!)

Mix well and pour into unbaked pie crust. (I don’t have her original pie crust recipe, but pre-made ones are fine!) I like using a deep dish 9-10″ crust, because you usually have some filling left over, which of course is always yummy to bake in a little casserole dish to enjoy before the main meal!

Bake in preheated 425 degree oven for 15 minutes, and then turn down the oven to 350 degrees and bake for another 45 minutes. Cool on a wire baking rack.

And of course serve it with whipped cream! Real whipped cream if you have time to make it!

What special recipes do you have from your parents and grandparents? Feel free to share them with us! And from time to time, I’ll publish more recipes for our special family treats.

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