Grandma Kirk's pumpkin pie

GRANDMA KIRK'S PUMPKIN PIE RECIPE

I got my start in the culinary game from Grandma Kirk. I enjoyed helping her as a little boy and little by little I made more and more of the dinner under her tutelage. What a great mentor she was and I still carry a box filled with her recipes on my travels around the world. I was recently asked for a pumpkin recipe and here is my favorite, the one from my grandmother:

Short Dough Ingredients

 Butter or butter  500 g 67% or and 50%  Vegetable Shortening and shortening

Sugar 6 oz 180 g   (Or Brown Sugar)

 Salt  1⁄4 tsp

Eggs 3 small or 2 Large

Pastry flour  750 g

Yield 780 g

 Procedure

1.  Using the paddle attachment, mix the butter, sugar, and salt at low speed until smooth and evenly blended

 2. Add the eggs and mix just until absorbed

 3. Sift the flour and add it to the mixture. Mix just until evenly blended.

4. Chill several hours before using it.

6 Roll out a 1.4-inch thickness line a buttered and flowered pan taking care to push into corners dough all the way.

Note: Brown sugar may be used if the darker color and stronger flavor are desired

Enough for 2 x 23cm pies

Pumpkin Filling

 750 g Pumpkin purée, (Must Be High-Quality Thick Not Runny  Same Consistency

 30 g Pastry flour

 3 tsp L Cinnamon

 1⁄4 tsp  Nutmeg

 1⁄2 tsp Ground ginger

 1⁄8 tsp  ground cloves

5⁄8 tsp Salt 10 oz

 290 g Light  Brown sugar

 Eggs 2 oz

 60 g Corn syrup or half corn syrup and

100 g Medium Molasses

600 mL Milk

 Procedure

 1. Place pumpkin purée in the bowl of a mixer fitted with a whip attachment.

 2. Sift together the flour, spices, and salt

 3. Add the flour mixture and sugar to the pumpkin. Mix at second speed until smooth and well blended.

4. Add the eggs and mix them in. Scrape down the sides of the bowl.

 5. Turn the machine to low speed. Gradually pour in the syrup molasses mixture, then the milk. Mix until evenly blended.

 6. Fill the pie shells. Bake at 450°F (230°C) for 15 minutes only

7. Lower heat to 350°F (175°C) and bake until set, about 30–40 minutes more

8. Let Cool Down to room Temperature serve or Refrigerate until needed.

 Serve at Room Temperature

Suggested serve with Vanilla Ice Cream