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Pumpkin Pie

Ingredients:

Basic Pie Crust

  • 1½ cups all purpose flour
  • ¼ tsp salt
  • ⅓ cup unsalted frozen butter cut into small cubes
  • ¼ cup frozen shortening (eg. lard) cut into small cubes
  • ⅓ cup very cold water

Standard Size Pie Large Pie

  • 2 large eggs 3 large eggs
  • 1¾ cups pumpkin puree 2¾ cups pumpkin puree
  • ¾ cup sugar 1 cup sugar
  • ½ tsp salt ¾ tsp salt
  • 1 tsp cinnamon 1½ tsp cinnamon
  • ½ tsp ground ginger ¾ tsp ground ginger
  • ¼ tsp ground cloves ½ tsp ground cloves
  • 1⅔ cup evaporated milk 2½ cup evaporated milk

Directions:

For the pie crust:

  • add the flour and salt to a food processor with steel blade pulse a few times to mix
  • add the butter and shortening cubes to the flour and process at high speed for about 30 seconds or until the texture is like coarse corn meal.
  • With the processor running at medium speed slowly pour the cold water into the mix. Within a ½ minute the crust should begin to combine. You can continue to process until a ball forms or transfer to a floured surface and form a ball with your hands.
  • chill the ball of crust in a bowl in the fridge for 20 minutes or so. You can make the filling in the mean time.
  • Roll the chilled crust on a floured surface your pie pan. Trim the excess and save it for the roll-ups described below.

For the filling:

  • preheat oven to 425̊ F
  • in a large bowl, mix the ingredients in the order given
  • pour mixture into a prepared pie shell
  • bake at 425̊ F for 15 minutes
  • reduce oven to 350̊ F and continue baking for at least 45 minutes for the small pie and longer for the large pie. Be sure to test the center of the pie for doneness. A cake tester or fork should come out fairly clean. Shake the pie (use oven mitts!). The filling may shake a little but should be firm.
  • move pie to a wire rack to cool thoroughly before serving, preferably overnight.

Serve with whipped cream as a topping.

For the leftover pie crust:

  • Roll the remaining crust out on a floured surface again. Try to get a roughly rectangular shape.
  • Spread soft butter over the surface of the crust.
  • Sprinkle brown sugar and cinnamon over the butter and, if desired some chopped walnuts or pecans.
  • roll up the prepared crust into a long log and slice pieces about 1 inch wide across the roll.
  • transfer the pieces to a cookie sheet or pie plate sprayed with vegetable oil spray and bake at
  • 350̊ F for 10 – 15 minutes or until golden brown and with the sugar and butter caramelizing.
  • allow to cool and serve.