Ag Facts about Pumpkins

“In early Colonial times, pumpkins were used in the making of pie crust, not the filling.” ~ American Agriculture Facts

Pumpkin Crust Recipe:

• 1-1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. olive oil or softened butter
• 1-1/2 c. fresh pumpkin purée (not canned pie filling)

1. Combine dry ingredients.
2. Stir in oil or softened butter or olive oil and mix until crumbly.
3. Add pumpkin purée and stir until blended.
4. Turn out onto floured surface and knead four or five times until the dough is soft and slightly sticky
5. Shape into a ball and wrap tightly in plastic wrap. Refrigerate at least 30 minutes but no more than 24 hours.
6. On lightly floured surface using a flour-dusted rolling pin, roll dough into a 1/4-inch thick circle and place in pie pan.
7. Fill with desired filling (sweet or savory) and bake according to filling directions, covering edges with foil if they begin to brown too quickly.

Note: This version is an adaptation of an vintage recipe and has not been personally tested.