Pumpkin Dip

My Mother made this great pumpkin dip for Thanksgiving. We couldn't get enough of it. So I got the recipe for it.

It is a rich and creamy dip. The sour cream gives it a light taste.

8 oz Cream Cheese softened
2 cups powered sugar
½ teaspoon ginger
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ cup sour cream
1 can pumpkin

Beat cream cheese until it is smooth.
Add powdered sugar and mix till smooth.
Add ginger, cinnamon and pumpkin pie spice. Mix well.
Add sour cream and pumpkin and mix well again.

Eat it with ginger snaps.

Pie Crust from Grandma Wood

3 cups Flour
1 teaspoon Salt
1 ¼ cup Crisco (I use Butter)
1/3 cup very cold water
1 Egg
1 tablespoon Vinegar

Makes 3 to 4 crusts. (Freezable)

No instructions were given, but you mix the flour and salt together, cut in the Crisco (butter). Mix egg with water and vinegar and add it slowly like most pie crust recipes.

I find the dough is very soft and a little sticky. I divide it up and pat into a round. I then wrap it in plastic wrap and place it in the fridge for an hour or two.

Roll out on a floured counter.

One of our favorite things to do with the scraps is to roll them out, place them on a cookie sheet and cut into strips. You can sprinkle them with cinnamon sugar and bake in a hot oven. Very tasty pastry strips.

Heirloom Chess Pie

1 unbaked 9” pie shell
¼ cup butter
½ cup sugar
1 cup brown sugar
1/8 teaspoon salt
3 eggs
1 teaspoon vanilla
2 tablespoons flour
½ cup cream ( I sometimes use canned milk)
1 cup chopped nuts (I like to use 2 cups of nuts)

Cream butter.
Add sugars and salt.
Add the eggs one at a time beating well after each.
Stir in remaining ingredients.
Bake at 350 degrees for 40 to 50 minutes.
Do not over cook.

This is my solution to the Southern Pecan Pie which I can’t eat because it is just too sweet.
I love it with walnuts. But I also love it with my own home grown pecans. Which you see in the picture. You don’t have to chop the nuts but as you can see from this picture it will tear up your pie when you cut it.