Pumpkin Pie recipe shared by Grangers
Volunteers at Eagle Grange near Montgomery are getting plenty of practice baking the most traditional of Thanksgiving pies well before the arrival of the holiday later this month. The reason being every meal served at the Grange’s take-out Turkey Dinner on Nov. 14th will include a generous slice of homemade pumpkin pie. Plans are to make 20 or more of these pies cut for take-out and according to number of orders.
“The recipe from pumpkin pie we’ll be using is a combination of several recipes from the popular Grange cookbooks,” said Doug Bonsall, Grange program coordination and chair of the dinner project.
For about 35 years, Bonsall was in charge of banquets and wedding reception at his home Grange in Perry County and this pie recipe was a favorite for the annual goose and turkey dinner each fall where up to 300 guests were served.
Bonsall went on to say, “This pie filling is a smooth custard, less sweet and more mildly spiced than many traditional pumpkin pie recipes. The key is adding more milk and eggs.”
Eagle Grange #1 has been continuously active since it’s founding in 1871. As indicated y its number, this was the very first Grange in Pennsylvania and stated a rural service organization that would spread into every county and grow to thousands of members.
“Plans are now underway to celebrate Eagle’s 150th birthday in 2021 and many helpers at the dinner will be wearing the new t-shirt designed for the anniversary. T-shirts in various sizes and several editions of Grange cookbooks will be available for sale on Nov. 14,” Bonsall said.
Advance reservations are strongly encouraged for the take-out dinner with pick-up hours from 2 – 4 p.m. at the Grange Hall, Route 15 & East Blind Road, Montgomery. Social distancing will be observed and wearing of face coverings is strongly encouraged. Phone Joann Murray at 570-547-1340.
1 – 10″ deep dish unbaked pie shell
3/4 cup granulated sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. pumpkin pie spice or 1/4 tsp. cinnamon, pinches of nutmeg, plus ginger and cloves
1-1/2 cups cooked pumpkin
4 extra large eggs, beaten
2 cups undiluted canned milk or half & half
Pre-heat oven to 400 degrees. Blend sugar, cornstarch, salt and spice. Add eggs to pumpkin and stir in dry ingredients. Add milk and mix thoroughly. Pour into shell and sprinkle lightly with additional ground cinnamon. Bake for 15 minutes; reduce heat to 350 degrees and bake for 25-30 minutes longer until a knife inserted in middle comes out clean.