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Pumpkin Pie
Ingredients:
Crust:
- 1 ½ C All Purpose Flour
- ½ tsp. Salt
- 1 T Granulated Sugar
- 6 T Cold Butter
- 4 T Vegetable Shortening
- ½ - ¾ C Cold Water
Filling:
- 1 15 oz can Pumpkin Puree
- 1 12 oz can Evaporated Milk
- 3 Eggs
- ½ cup Brown Sugar
- 1 tsp. Cinnamon
- ½ tsp. Ground Ginger
- ½ tsp. Nutmeg
- ¼ tsp. Salt
- 1 T Vanilla Extract
Directions:
- To make the crust mix flour salt and sugar in a large bowl. Add butter and shortening. Cut butter and shortening into the flour using a fork or pastry blender. Once the mixture cakes together and resembles wet sand add enough water to form a shaggy dough. Press dough into a disk. Wrap with plastic and refrigerate for 20 minutes.
- Heat oven to 400F.
- Roll dough out into a 12-inch circle. Place dough onto a 9-inch pie pan. Trim edges and set aside. Crimp edges. Dock dough with fork. Cover with parchment and add dried beans or pie wights on top. Blind bake for 15 minutes.
- Use the dough trimmings to make leaf shaped decorations. Bake separately on a sheet pan until golden brown.
- Meanwhile combine pumpkin, evaporated milk sugar and spices. Set aside.
- Once the crust has baked remove parchment and pie weights. Pour the pumpkin filling into the crust.
- Lower oven to 350F. Bake pie for 35-45 minutes or until the center is set. Cool. Top with leaf decorations. Enjoy!
Equipment:
- Measuring Cups
- Measuring Spoons
- 9 inch Pie Pan