I have never made a pie before.
Especially a pumpkin pie, from scratch.
I thought this was so fun, and pretty easy.
It also tasted delicious, and is perfect for the season!
This Recipe Makes 2, 9-inch Pies
2 2/3 C All-Purpose Flour
1 tsp Salt
1 C Shortening
1/2 C cold Water
2 1/2 - 3 C mashed, cooked Pumpkin (about a 2 lb Pie Pumpkin)
1 can(12 fl. oz.) Evaporated Milk
2 Eggs, beaten
3/4 C packed Brown Sugar
1/2 tsp ground Cinnamon
1/2 tsp ground Ginger
1/2 tsp ground Nutmeg
1/2 tsp Salt
Halve Pumpkin, scoop out seeds and stringy portions.
Cut Pumpkin into chunks.
In saucepan boil about 1 inch of water. Add pumpkin.
Reduce heat and simmer for about 30 minutes or until tender.
Drain, cool and remove the peel.
Mash with a potato masher.
While Pumpkin is cooking
Preheat oven to 400 degrees
Prepare Pie crust by mixing together Flour and Salt.
Cut Shortening into flour, add 1 tablespoon of water to mixture
at a time.
Mix dough until dough is moist enough to hold together.
Shape dough into a ball with lightly floured hands.
On a floured board roll half of the dough out to about 1/8 inch thick.
With a sharp knife, cut dough about 1 1/2 inch larger
than the upside down pie pan.
Transfer crust into pie tin.
(I flipped the board and pie tin over upright so it fell in)
Repeat with rest of dough.
To make the pie filling
In a large bowl beat Pumpkin with Evaporated Milk, Eggs, Brown Sugar,
Cinnamon, Ginger, Nutmeg and Salt on medium speed.
Mix well. Pour into prepared crusts.
Bake 40 minutes or when a knife is inserted 1 inch from the edge,
it comes out clean.
Enjoy!! It's so yummy! Especially Topped with some Homemade Whipped Cream
Recipe from: All Recipes