BABS HOMEMADE PUMPKIN PIE AND CRUST
*Both recipes make two pies
2 cups sifted flour
2/3 cup shortening (i.e. Crisco)
¾ tsp. Salt
6 to 8 tbsp. Cold water
Sift flour and salt together and cut in shortening with 2 knives or pastry
blender. Add water, using only a small portion at a time, until mixture
will hold together. Divide dough into 2 parts. Roll out on floured board to
desired size. Line the pie pan with one piece of dough, being careful not to
stretch dough. Shape out dough to make pie edge using fingers.
Makes 2, 9-inch pie shells.
Pumpkin Pie Filling:
¼ tsp. Salt
1 1/3 cup sugar
2+ tsps. Cinnamon (I usually add a little more)
1 tsp. Nutmeg
½ tsp. Ginger
(or replace above three ingredients with 4 tsp. Pumpkin pie spice)
4 eggs, slightly beaten
3 1/3 cup whole milk
3 cups mashed cooked pumpkin
Optional: Real whipping cream, whipped, at serving time and spread on top
Sift dry ingredients together and stir into eggs. Add milk and pumpkin.
Line pie pans with pastry and pour ½ of filling into each pan. Bake both
pies in very hot oven (450 degrees preheated) for 10-15 minutes, reduce
temperature to 325 degrees and bake 35 minutes longer until knife inserted
in center comes out mostly clean (don’t worry if slightly moist, will firm
up when chilled. I do usually cook it for a full hour). Cool.
Serve chilled or warmed with ice cream or whipped cream (real whipped cream
is best because pie is sweet, whipped cream mellows out the sweetness –
is my family’s favorite topping).
Makes 2, 9-inch pies.
Recipe Provided by Anna