This recipe won a blue ribbon at the Goshen (Connecticut) Fair—thus the name. The pumpkin pie is nice and firm, not too custardy. It’s a basic pie recipe, but the crust turns out very well. After all, appearance and taste count most at the fair!
Pie Filling
Ingredients
1 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
1-1/2 cups mashed pumpkin, or 1 can (not pre-mixed pie filling)
1 cup light cream or evaporated milk
9-inch pie shell, unbaked (recipe follows)
Instructions
Mix sugar, flour, salt, ginger, cinnamon, nutmeg, black pepper, and cloves together. Beat in eggs. Stir in pumpkin and cream.
Pour mixture into pie shell. Bake in a 400°F oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.
Flaky Pie Crust Pastry
Ingredients
2 cups flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter, melted
5 tablespoons cold water
1 tablespoon vinegar
Instructions
Mix flour and salt. Cut in shortening and butter until mixture is like coarse crumbs. Add water and vinegar, mixing with fork. Form into ball and chill.
Roll out to form 2 crusts. Makes enough for a double-crust pie.
