A Swedish Pumpkin Pie Recipe

Pumpkin pie is good. This pumpkin pie is great. The recipe was my Great Grandma’s. She came to the United States from Sweden when she was a young woman. I don’t remember her but I always think of her when I make this pie. Or when I do dishes. My mom taught me to do them the way her grandma taught her – she was blind and taught my mother to wash dishes by touch. It works really well! Until recently I always made a traditional crust but now I make a grain-free crust and the combination is delicious. Really, the crust is not that important – just make your favorite.
I use my phone to look up recipes instead of a recipe card! I miss recipe cards as their screens don’t go dark every few minutes!
Mixing pie crustimageSwedish Pumpkin pie ingredientsa bowl full of whipping creamThanksgiving pie

Pumpkin Pie

Preheat oven to 450 degrees
Mix together
1 3/4 cup pumpkin
3/4 cup brown sugar
2 tablespoons butter
2 tablespoons dark molasses
3/4 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
Add in
2 eggs slightly beaten
1 1/2 cup condensed can milk
Pour into a prepared crust

Bake in one crust at 450 degrees for 15 minutes then reduce temperature to 350 degrees for 45 minutes. Test if pie is done with a knife in the middle of the pie.

Grain Free Pie Crust
Mix together
1 1/2 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup melted butter
2 tablespoons sugar (any kind of sweetener you want)
1 teaspoon vanilla extract

Preheat oven to 325 degrees.
Pat the ingredients into a 9.5 inch pie pan until it is evenly distributed. The dough will rise a bit when you bake it. Bake for 10 – 15 minutes until it’s pretty. Fill it with the pumpkin custard and bake it up and put it on the table!a slice of pumpkin pie

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