Editor’s Note: Post has been updated with recipe.
Friend Michele Smith is looking for an old recipe: Can you help?
I’m looking for some help here. Once upon a time I had my great-grandmother’s pumpkin pie recipe – it’s made like an apple pie with pumpkin chunks and two crusts.
Well, I can’t find it and my Alzheimer’s Mom can’t seem to find her copy either. I’m crushed. Finally found some pie pumpkins and now I can’t find the recipe.
Any ideas or suggestions? My mom thought just using the spices used in a normal pumpkin pie, but make it like an apple pie…
I’m not so sure about that. The spices can’t be the same between apple and pumpkin, can they?Any help would be greatly appreciated.
If you can help Michele, email me (hit contact button above) and I’ll print the recipe for everyone!
This recipe is adapted from one on the ChowHound Board.
CHUNKY (Whole) PUMPKIN PIE
- 1 quart sliced, peeled pumpkin, as you would slice apples for apple pie – see note
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup sugar
- Pinch salt
- 1/8-1/4 teaspoon vanilla extract
- 2 to 3 tablespoons water
- 2 or 3 tablespoons flour
- 2 tablespoons butter
Make a double crust recipe of pie dough. Line a pie pan with bottom crust and dust with flour. Place pumpkin slices in the crust. Add all of the seasonings and the water. Sift a small amount of flour over pumpkin, dot with butter and top with second crust. Cut a few vents in top crust.
Bake at 350° oven for 1 hour.
Note: A sugar, or pie pumpkin is best for pies. Ones sold as Jack-o-lanterns aren’t as good.
3 responses so far ↓
1 Jan Norris // Sep 13, 2008 at 6:18 pm
OK, Michele: I found one on the chowhound board…see if this fits?
“I make an unusual pumpkin pie using fresh pumpkin. Here is the recipe:
CHUNKY PUMPKIN PIE
1 quart sliced pumpkin, as you would slice apples for apple pie (sugar pie pumpkin is the best)
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup sugar
Pinch salt
4 TBS. water (I use 2 TBs or less depending on the pumpkin. Sugar pie pumpkins are very liquid.)
2 TBS. butter
2 drops vanilla extract
Make a double crust recipe of dough. Line a pie pan with bottom crust and dust with flour. Put pumpkin slices in the pie pan. Add all of the seasonings and the water. Sift a small amount of flour over pumpkin, dot with butter and top with crust. I end up using a 1/8 cup or so of flour, be generous.
Bake in 350° oven for 1 hour.”
2 mrssmith // Sep 21, 2008 at 10:02 pm
Thanks Jan! I made the pie tonight, just letting it cool now. I’ll let you know if it is as good as I remember!
3 Dan // Nov 24, 2010 at 2:09 pm
I’ve been using and eating this recipe since i was able to eat it. I am spoiled. I can’t and won’t eat the cream style or custard style, this is richer and been the only pumpkin pie for me.
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