Page 171 - FLIPBOOK NEW

MOTHER’S (SUSSANA STAHL AUNGST)
FAVORITE PUMPKIN PIE

Ingredients
2/3 cup brown sugar 2 eggs

1/2 teaspoon salt 1/2 teaspoon vanilla
1 teaspoon cinnamon 1/2 cup milk
1/2 teaspoon ginger 1/2 cup light cream
1/2 teaspoon cloves grated lemon rind

1 ½ cups cooked strained pumpkin 9 inch pie shell uncooked

Instructions
Mix sugar, salt and spices; add pumpkin and lightly beaten eggs, milk and cream

gradually. If pumpkin is very moist use fewer liquids. Brush pie shell with egg white
and add filling. Bake at 425 degrees for 20 minutes. Reduce heat to 275 degrees and
bake another 40 minutes or until knife inserted near edge of custard comes out clean.
Cool at room temperature.

Please note: Pumpkin may be boiled, baked or steamed just like winter squash.
One pound of raw pumpkin yields 1 cup cooked mashed vegetable.

This recipe is written by my Nana (Helen Aungst Hubler) from her Mother, my Great
Grandmother, Sussanna Stahl Aungst. She lived from 1858-1923

HELEN AUNGST HUBLER’S CRISCO PIE CRUST

Ingredients
1/2 cup Crisco solid 1/2 cup boiling water

1 ½ cup flour 1/2 teaspoon salt
1/2 teaspoon baking powder

Instructions

Mix salt, baking powder with sifted flour. Put Crisco in a bowl and add boiling water
and beat till smooth. Add flour mixture and mix until it forms a smooth ball.
Let it cool. Put on floured table top and roll out.

157