Lloyd Craft Farms Fresh Produce, Locally Grown

Thanks for the favorable responses to the pumpkin pies in the boxes last week!  Per Eric’s request, here is the recipe:

Crust– 2 C flour, 1 t salt, roughly 2/3 (or less) coconut oil, roughly 1/4 C COLD water.  Combine flour and salt, ‘cut in’ oil, then add the water until the right consistency:  not too dry and not too wet.  Divide in half, lightly knead, and then roll out for the pie crust.  Repeat– Hold in fridge while mixing the filling.

Pumpkin Pie filling–makes 2 pies:

4 C pumpkin puree (cook pumpkin day before–roast in the oven or boil on the stovetop)

2 C brown sugar

1 T molasses (more for color than flavor)

3 large eggs

Mix until smooth, then add:

1T cornstarch
1T cinnamon
1 t ginger
1 t nutmeg
1/2 t clove

After evenly mixed, add 1 pint Half & Half milk.  Mix thoroughly, pour into crusts, bake in oven for 15 minutes at 425 degrees, then reduce heat to 350 degrees for 45-60 minutes.  Pie is down when the jiggle in the center is the size of an baseball.  Cool on racks.  (Filling will continue to cook and thicken while cooling.)

ENJOY!   The Farmer’s Wife