Unbridled Books asked authors to share who they would like to have dinner with or to share favourite recipes and over the next few days I will be sharing four of these with my readers. Two authors I have read, reviewed and highly recommend and the other author I anxiously looking forward to reading.
Today’s submission is from Joyce Hinnefeld, author of In Hovering Flight and Stranger Here Below.
This pumpkin pie recipe was my mom’s; I copied it years ago, from a tattered index card in one of her overstuffed recipe boxes. It’s a little different from other pumpkin pies I’ve tasted–has a more custard-like consistency, less heavy on the pumpkin pulp–and it’s been a hit with friends and family at Thanksgiving and other dinners for a long time.
Of course, to make it as good as possible, you need a nice homemade crust like the one my mom always made. I’ve discovered that it’s very similar to the King Arthur Flour traditional pie crust recipe http://www.kingarthurflour.com/recipes/pie-crust-recipe
In her earliest pie-baking days, I believe my mom used lard (the real thing; she grew up on a farm), but I remember her using Crisco shortening, exclusively. Now, when I make the crust, I use half shortening and half butter.
I also cook fresh pumpkin for the filling instead of using the canned stuff. It’s really time consuming, yes, but it’s become a nice tradition in our household; we use as much as possible of the pumpkins we buy for Halloween this way (and one year we even used one that appeared in our little garden, apparently growing from some seeds that were in the compost we’d spread in the spring). I steam chunks of the pumpkin flesh and then puree them; if you do this, though, you also have to remember to boil the pureed pulp for quite a while, to cook out as much of the liquid as possible (if you skip this step, you’ll have the runny pies I had one year). Be sure to extract the seeds and then mix them with a bit of vegetable oil and salt and roast them in a warm oven for an hour and half or so. Remember, too, that you can do this part ahead of time and freeze the pureed pumpkin until you’re ready to make pies.
Or, you can buy canned pumpkin! That really works fine too.
Here are the recipes:
Joyce’s Mom’s Pie Crust
1 c. flour
1/2 c. shortening
3/4 t. salt
1/4 c. ice cold water
Sift flour and salt into a bowl. Using a pastry blender or two knives, cut half the shortening into the flour, until it resembles coarse meal. Add rest of shortening and again using pastry blender or two knives, cut into the mixture until it resembles peas. Add water a little at a time, carefully mixing it into the flour-shortening mixture with a fork, lifting and lightly stirring, until it can be formed into a ball. Don’t handle it any more than absolutely necessary, or it may become tough. With floured rolling pin, roll out on a floured surface.
This makes one nine-inch shell, for a single pumpkin pie.
Joyce’s Mom’s Pumpkin Pie
2 eggs
1/4 c. sugar
1/4 c. brown sugar
1 1/4-1 1/2 c. pureed pumpkin or canned pumpkin
1/4 t. nutmeg
1/4 t. allspice
1/8 t. ginger
1/2 t. cinnamon
1/4 t. salt
1/2 t. vanilla
1 1/2 c. milk (Use one 13-oz. can evaporated milk and finish measure with regular milk.)
Beat eggs. Continue beating while adding sugar. Mix in pumpkin, spices, and salt. Last, add the milk and vanilla. Pour into a 9-inch unbaked pie shell; sprinkle top with additional cinnamon. Bake at 400 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees and bake until firm (about 30 minutes or a little longer).
Joyce Hinnefeld is an award-winning writer and author of In Hovering Flight and Stranger Here Below published by Unbridled Books.

Title: In Hovering Flight
Author: Joyce Hinnefeld
Publisher: Unbridled Books
Publication Date: August 25, 2009
Paperpack: 288 pages
ISBN: 978-1932961898
Genre: Fiction
![]()
My review maybe read here.

Title: Stranger Here Below
Author: Joyce Hinnefeld
Publisher: Unbridled Books
Publication Date: September 28, 2010
Hardcover: 288 pages
ISBN: 978-1609530044
Genre: Fiction
![]()
My review may be read here.
My sincere gratitude to Unbridled Books as well as author Joyce Hinnefeld for allowing me to share this Holiday Cheer with my readers.





















Recent Comments