Over A Cup: Virginia’s Lazy Day Pumpkin Pie

Virginia’s Lazy Day Pumpkin Pie

Crust:

1 cup flour

½ cup rolled oats, uncooked

½ cup brown sugar

¼ cup butter

Mix all of the above until crumbly and press into a 13x9-inch pan. Bake at 350 degrees for 15 minutes.

Beat together:

2 cups pumpkin ( 1-pound can)

1 (13-ounce) can evaporated milk

2 eggs

3/4-cup sugar

1/2-teaspoon salt

2 teaspoons pumpkin spice

Pour into the pie crust and bake at 350 degrees for 20 minutes.

Topping:

Mix together:

1/2-cup chopped pecans

1/2-cup brown sugar

2 tablespoons butter

After the filling bakes for 20 minutes, sprinkle the topping over it. Then bake for 15 minutes at 350 degrees until the filling has set up. Let cool in pan and cut into serving pieces.

— Submitted by Darlene Blackford of Rocky Ford, from Virginia Blackford’s recipe file

I have enjoyed all of the calls regarding the “Pumpkin Pie Cake” recipe from this column of about three weeks ago.

I’m glad that you enjoyed the cake.

This week’s column features another pumpkin recipe. I have not tried this one because the oven has been “busy” baking banana squash from our garden—at least on the days that I have been home.

However my sister, Darlene Blackford, has made it, and she got the recipe from her mother-in-law, the late Virginia Blackford of Rocky Ford.

When Darlene sent me the recipe she added a note, writing that Virginia made the pie for her DAR ladies and Presbyterian women.

So if you’d like to make “Virginia’s Lazy Day Pumpkin Pie”, you will need these ingredients, listed according to the step in making the pie: For the crust- 1 cup flour, 1/2-cup rolled oats (uncooked), 1/2-cup brown sugar, and 1/4-cup butter; For the filling- 2 cups pumpkin (1-pound can); 1 (13-ounce) can evaporated milk, 2 eggs, 3/4-cup sugar, 1/2-teaspoon salt, and 2 teaspoons pumpkin spice. For the topping: 1/2-cup chopped pecans, 1/2-cup brown sugar, and 2 tablespoons butter.

Preheat the oven to 350 degrees.

Mix the flour, rolled oats, brown sugar and butter together until crumbly and press into a 13x9-inch pan. Bake at 350 degrees for 15 minutes.

Beat together the pumpkin, milk, eggs, sugar, salt and pumpkin spice. Pour into the pie crust and bake for 20 minutes at 350 degrees.

While the batter bakes, mix up the chopped pecans, brown sugar and butter. When the filling has baked for 20 minutes, sprinkle the topping over the top.

Now bake for about 15 minutes at 350 degrees until the filling has set. Then cool in the pan and cut into serving sections.

Darlene says the pie will be set up when a knife inserted into it comes out clean or almost clean. She also says that she sometimes doubles the recipe and pours it into a big baking pan- about 11x16 inches.

It serves their church crowd of about 40 folks. She wrote that the pie is “very nice with a dollop of whipped cream.”

Thanks, Darlene!

If you have recipes you’d like to share, send them to me at P.O. Box 415, Craig, CO, 81626, or call me at 824-8809. I can’t believe that Thanksgiving is just around the corner.

Copyright Diane Prather 2012

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