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Great-Grandma Rose's pumpkin pie


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  • 2/3 C. brown sugar
  • 1 T. cornstarch
  • 1/2 t. salt
  • 1/8 tsp each: cinnamon, nutmeg, cloves
  • 1-1/2 C. pumpkin
  • 2 eggs and add
  • 1 C half and half


Level of difficulty Easy
Cost Average budget


Step 1

Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, cloves. Add this to pumpkin. Beat eggs and add half and half. Add this mixture to the pumpkin mixture stirring well. Cook in a double boiler or over water until thickened and cooked. Mixture will turn a little darker in color and start to pull from the sides of boiler. Cool. When ready to serve, spoon into a baked pie shell and top with whipped cream. I have found this only makes enough filling for a 7" pie. I've just added more pumpkin and adjusted my spices accordingly for a 9" pie.


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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