Homemade Fresh Pumpkin Pie Recipe

Ingredients
<br>- 1 ⅓ cups all-purpose flour
<br>- ½ teaspoon salt
<br>- ½ cup shortening
<br>- 3 ½ tablespoons cold water
<br>- 2 cups mashed, cooked pumpkin
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 2  eggs, beaten
<br>- ¾ cup packed brown sugar
<br>- ½ teaspoon ground cinnamon
<br>- ½ teaspoon ground ginger
<br>- ½ teaspoon ground nutmeg
<br>- ½ teaspoon salt
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
<br>step 3: With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
<br>step 4: In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
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Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ cup shortening
- 3 ½ tablespoons cold water
- 2 cups mashed, cooked pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs, beaten
- ¾ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
step 3: With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
step 4: In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

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