Recipe - Kaes Southern Pumpkin Pie

1 cn Pumpkin
1 cup Sugar
One fourth teaspoon Ginger
One fourth teaspoon Cloves
1 teaspoon Cinnamon
2 Eggs beaten slightly
1 cup Heavy whipping cream
One half teaspoon Vanilla or good KY bourbon
like Maker's Mark
1 Thin slice of "real butter"
and cut into little pieces
1 Pie shell

KAE'S DAIRY PIE SHELL
1 Stick of real butter
1 cup Unbleached flour
6 tablespoon Ice water or more if needed
1 pn Cinnamon; (sorry, but we
southerners don't measure
anything)
1 pn Sugar
One half teaspoon Vanilla

Combine pumpkin, sugar, beaten eggs, butter, spices, etc in a mixing bowl.
Mix thoroughly. Pour into pie shell bake at 350 degrees approximately 45
50 minutes or until pie is firmly set.

Kae's Dairy Pie shell:

Use a pastry cutter to cut butter into flour, added ice water etc and use
hands to work into a soft ball. Use flour to assist in making your ball, go
lightly on the flour. Roll out and place in your pie pan. Use a fork to
prick holes in the bottom so your pie shell will cook evenly. The cinnamon
really adds flavor to this pie recipe.

Also you can cook this recipe by doubling the pie portion and pouring into
a glass casserole pan, (do not use a crust) butter the bottom of the glass
pan before pouring in pie mixture and cover top with brown sugar, broken
pecans, and then take a stick of butter cutting into little tiny pieces
placing on the top of the brown sugar. Bake until set about 50 minutes at
350 degrees, and the top will be a brown sugar crunchy top and a pumpkin
pie bottom. Sooooo gooood!!!! Cut into squares serve with cool whip or
whipped cream. It's a pie without a crust. I suppose you could use a crust
for the bottom if you wanted to. This is always a hit for my family. You
want the pan to be wide and your pie filling to be about Three fourths of an inch
thick. Not too thick so it will cook thoroughly. Great noshing!!!!

Posted to JEWISHFOOD digest by Kae Morrison skmorr1@pop.uky.edu on Nov
06, 1998, converted by MM_Buster v2.0l.