Pumpkin Pie

 

This fall I decided I was going to make my first pumpkin pie. I actually never made any kind of pie before because I thought it would be so time consuming, and lots of ways I could mess them up.

I wanted to cook down a pumpkin and use fresh puree instead of the canned stuff. That was the hardest and most time consuming part of this whole recipe. I roasted the seeds and gave the pumpkin skin to our chickens. Everyone around here was very happy I made the pie, in fact the kids keep asking when I am going to make another one.. what have I gotten myself into!

So let’s get into the recipe, I used a recipe similar to the betty crocker pumpkin pie recipe I found online!

 

 

 

Pumpkin Pie

Crust:

1 1/3 cups all-purpose flour

1/2 tsp salt

1/3 cup vegetable oil

2 tbsp cold water

Filling:

2 eggs

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp salt

1/2 ground ginger

1/8 tsp ground cloves

2 cups fresh pumpkin puree

1 can (12oz) evaporated milk

  1. Pre-heat oven to 425 Degrees. In a medium bowl, mix flour, salt and oil with a fork until flour is moistened. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all the water is absorbed. Shape pastry into a ball. Press in bottom and up sides of 9 inch pie plate
  2. Beat eggs slightly with a whisk or hand mixer. Beat in sugar, cinnamon, salt, ginger, cloves, pumpkin and milk
  3. Carefully pour filling into pie plate. Bake for 15 mins
  4. Reduce oven temperature to 350 degrees. Bake for 45 mins or until a knife comes out clean.
  5. Allow pie to completely cool, about 2 hours

0 thoughts on “Pumpkin Pie”

Leave a Reply

Your email address will not be published. Required fields are marked *