Homemade Fresh Pumpkin Pie
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour1 tsp
Salt1 cup
Shortening3.5 tbsps
Water (cold)2 cups
Pumpkin (mashed, cooked)12 fluid ounce
Evaporated Milk (can)3 cup
Brown Sugar (packed)1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground NutmegDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Prepare pie crust by mixing together the flour and salt
3
Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons)
4
Mix dough and repeat until dough is moist enough to hold together
5
With lightly floured, hands shape dough into a ball
6
On a lightly floured board roll dough out to about 1/8 inch thickness
7
With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan
8
Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan
9
Unroll, easing dough into the bottom of the pie pan
10
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender
11
Mix well
12
Pour into a prepared crust
13
Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean