Grandma Hiebert's Pumpkin Pie Secret is Out.

My Grandma Hiebert was known for the best pumpkin pie!

A quick testimony of its greatness - our son Addison was away for three months. Of all the things he could have requested for me to cook or bake when he came home, he asked for pumpkin pie! I was truly surprised.

So... with that glowing review and just in time for thanksgiving, here you go!

This recipe makes 4 pies

Pie Crust
(or you can simply purchase a pre-made crust and pour in the filling)

Fork together:
1lb shortening
5 cups flour
1 tsp salt
2 tsp baking powder

In a 1 cup measuring cup beat 1 egg, Add 2 tbsp vinegar then fill up to 1 cup line with cold water. Add this to above and mix together to form a ball. Cut in sections. Roll out with flour until thin and put in pie plate. Crimp down along the edges and cut off excess.

Filling:
1 large can of pumpkin (796 ml). 

1 1/2 tsp salt
1 tsp nutmeg
3 tsp ginger
3 tsp cinnamon
2 cups brown sugar
3 tbsp flour
4 eggs beaten
3 cups milk

Mix and pour into unbaked pie shells

Bake at 350 degrees for approx. 45-55 min. The filling should be soft, but not runny.

Grandma Hiebert made fresh whipping cream. Her secret... lots of vanilla, icing sugar instead of granulated sugar, and a pinch of salt!

Whatever your plans are for Thanksgiving, we hope you have a blessed, fulfilled time with friends and family. We have so much to be thankful for and you are one of them! Thank you for being a part of our family business, we appreciate you more than you know.