Pumpkin Pie

Sift flour and salt together.
With a pastry blender or two knives used scissor-fashion, cut lard into flour until mixture resembles coarse crumbs the size of peas.
Add just enough ice water to mix. Too much working results in a tough pastry.
Lightly flour counter and rolling pin. Roll crust out to 1/8-inch thickness. Size circle to allow for a 1-inch overhang.
Place crust in a 9-inch pie pan.
Trim and crimp the edge. Prick the bottom and sides with a fork. Do not bake before adding filling.

Preheat oven to 400 degrees.
Combine sugar, salt, and pumpkin pie spice in a bowl. Add beaten eggs, mixing lightly.
Fold in cooked pumpkin and gradually stir in evaporated milk or half and half. Mix well.
Pour in unbaked pie shell and bake for 15 minutes. Reduce temperature to 350 degrees and bake additional 40 to 50 minutes or until a knife inserted near the center comes out clean.

We gave the updated recipe (above) which doesn't contain the orange extract Capon’s first kitchen and housekeeping manager, Pearle Kump used.

Here is the original recipe if you are interested in making it.

For Pearle Kump's Original Pumpkin Pie Filling:

2 eggs, slightly beaten and strained

2 c. milk or half and half

2 c. cooked pumpkin (canned or fresh)

1 tsp. orange extract

1 c. sugar

½ tsp. salt

2 T. cornstarch

Nutmeg (optional)

Instructions:

Mix together eggs, milk, pumpkin, and orange extract in a bowl.

In another bowl, whisk together the sugar, salt, and cornstarch.

Stir into pumpkin mixture, combining thoroughly.

Pour into unbaked pie shell and sprinkle with nutmeg if desired.

Bake at 350º about an hour or until knife comes out clean when inserted in center of pie.