Pumpkin Pie

Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.

Crust:
1 cup sifted flour
1/2 teaspoon salt
6 tablespoons butter or margarine
2 tablespoons grated orange rind
3 tablespoons orange juice

Sift flour and salt. Cut in butter or margarine until coarse crumbs are formed. Add orange rind. Gradually add orange juice, stirring with a fork until mixture is dampened. Turn out on a floured board and shape into a ball. Roll dough lightly from the center into a circle at least one inch larger than nine-inch pie plate. Fit into pie plate, roll edge under and flute.

Filling:
1 1/2 cups canned or cooked pumpkins, drained
2 egg yolks, well beaten
2 to 3 cups light brown sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup evaporated milk
1 1/2 teaspoons pure vanilla extract
3 tablespoons orange juice
1 tablespoon orange rind
2 to 3 cups chopped walnut meats
1/2 teaspoon salt
2 egg whites

Combine pumpkin, egg yolks, sugar and spices. Add liquids and walnuts, blend well. Add salt to egg whites, beat until stiff enough to stand in peaks. Fold into pumpkin mixture. Pour into pie shell. Bake in hot oven 425° F. for 30 to 40 minutes or until knife inserted in center comes out clean. If desired, top with whipped cream.

Pumpkin Pie

Crust:

Filling:

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