Grandma Koehler's Pumpkin Pie

by さん
2件の評価投票 | 5033回のアクセス

Grandma Koehler preferred the long neck green stripe pumpkin (actually a gourd) for her pies. The result was that in addition to the unique taste the filling was stringy, much like spaghetti. If you are not that venturesome, any good pumpkin will work just fine with this recipe. It is not an easy recipe but it includes a number of Pennsylvania Dutch cooking features. Enjoy.

分量: 6


Cost per serving $0.34 詳細を見る


  1. Into a 9 inch pie pan that has been lightly coated with oil and gently dusted with flour, place pie dough and even up the edge.
  2. Find yourself a pumpkin, peel it and cube it then mash the inner pulp like you would mash potatoes.
  3. Place half of a quarter pound stick of butter in a skillet or sauce pan and cook on high heat until it boils and turns brown (you should smell a nutty odor). Immediately remove from heat and place on a cool surface. (You will only use 1 tbs of this)
  4. In a mixing bowl, add mashed pumpkin, sugar, egg yolks, flour, molasses, brown butter, cinnamon and milk, mixing thoroughly.
  5. In a small bowl, beat egg whites until stiff, fold into other ingredients.
  6. Pour into pie shell. Do NOT cover with pie dough. This is an open faced pie.
  7. Bake in pre-heated oven at 475 for 15 minutes. Reduce heat to 350 and continue baking for 40-60 minutes. When crust is golden brown and a toothpick inserted in the filling comes out clean, remove from oven and place on a wire rack for at least 2 hours. Dust lightly with cinnamon to add color.

Nutrition Facts

Amount Per Serving %DV
Serving Size 100g
Recipe makes 6 servings
Calories 177  
Calories from Fat 42 24%
Total Fat 4.73g 6%
Saturated Fat 2.44g 10%
Trans Fat 0.0g  
Cholesterol 71mg 24%
Sodium 52mg 2%
Potassium 175mg 5%
Total Carbs 31.31g 8%
Dietary Fiber 0.1g 0%
Sugars 29.27g 20%
Protein 3.44g 6%


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  • Jann from PA
    Just a few additional comments. Canned pumpkin is as good or even better than making your own pulp. But, if you want to do up your own pumpkin, you do not have to peel it before cooking. It peels better afterwards. A custard-type pie never has a crust on top (most people know that). That's why it is not mentioned, but hey, it might be news to someone. Be very careful when browning butter, it burns very easily and is unusable. Never stop watching it, and don't leave the kitchen or answer the phone without taking it off the heat! Hope your pie was good, enjoy! Be sure and refrigerate custard pies as they can spoil if left out in the ambient house temps.