Pumpkin Pie from Scratch
Total time
Author: Amanda - Life at Cloverhill
Serves: 8 servings per pie
- 2 ½ cups of all-purpose flour
- ½ tsp salt
- 1 cup shortening, chilled
- 6 tbsp ice water.
- 2 eggs
- 398 ml (1/2 can) of canned pure pumpkin (NOT pumpkin pie filling)
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ¾ cup evaporated milk
- Measure out shortening and chill for about an hour until well chilled.
- In a medium mixing bowl, whisk together flour and salt.
- With a pastry blender and cut in the chilled shortening until the mixture.
- Drizzle in 2-3 tbsps of ice water over flour mixture and toss with a fork.
- Continue to add water, one tbsp at a time until the dough starts to come together.
- Gather up dough and divide into two equal sized balls. Wrap each ball in plastic wrap and chill for at least 30 minutes.
- Roll out each ball to fit a 9 inch pie dish.
- Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt.
- Stir until well combined. Blend in milk.
- Pour filling into pie shell(s). Bake at 425°F for 15 minutes and then turn oven temperature down to 350°F.
- Continue to bake for 30-35 minutes or until a knife inserted into the centre comes out clean.
Pumpkin Pie Filling Recipe from E.D. Smith
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2012/11/pumpkin-pie-from-scratch.html
3.5.3251