Stonepost Farms’ Pumpkin Pie

Stonepost Farms' Pumpkin Pie - overhead photo

Crisp, light pie crust made with lard is complimented by a rich fresh pumpkin filling.


For the pie crusts:

5 cups all purpose flour

2 teaspoons salt

½ teaspoon baking powder

1 lb lard

¾ cup ice cold water

1 egg

1 Tablespoon vinegar

For the pumpkin pie filling:

1 small sugar pumpkin (should yield 4 cups mashed pumpkin)

2 cups milk

½ teaspoon nutmeg

½ teaspoon ground ginger

½ teaspoon cinnamon

1 teaspoon salt

4 Tablespoons melted butter

1½ cups sugar

4 eggs, beaten


For the pie crusts:

  1. Mix the flour, salt and baking powder, then, using a pastry blender, cut in the lard into the mixture until it resembles small lentil or pea size crumbs.
  2. Mix the water, egg and vinegar in another bowl, then add to the dry ingredients and bring together in a ball. Cover with plastic wrap.
  3. Set in the refrigerator to chill while you make the filling.

For the pumpkin pie filling and assembly:

  1. Preheat the oven to 350℉.
  2. Cut the sugar pumpkin into half, remove the seeds, cut into small pieces, peel them and then steam until tender. Mash and set aside. You should have at least 4 cups.
  3. Roll out the chilled dough to pie crusts that fit a 9-inch pie plate with some overhang. Cut and crimp the crust and cook the pie shells until the bottoms turn lightly golden – about 10 minutes. Remove from the oven and set aside.
  4. Turn the oven up to 425℉
  5. Heat the 4 cups of mashed pumpkin in a large saucepan over medium heat and slowly stir in the milk followed by the nutmeg, ground ginger, cinnamon and salt. Now stir in the melted butter followed by the sugar and the beaten eggs. Once thoroughly mixed, pour the mixture into the waiting pie crusts.
  6. Return the filled pie crust to the oven and bake on the middle rack at 425℉ for 15 minutes. Reduce the temperature to 350℉ and bake for another 45 minutes.
  7. Enjoy with whipped cream or ice cream.




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