Description
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ cup shortening
- 3 ½ tablespoons cold water
- 2 cups mashed, cooked pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs, beaten
- ¾ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Make the pastry crust: Mix flour and salt together in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Mix in 3 tablespoons water
- one at a time
- until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.
- Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Place an 8- or 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 1/2 inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.
- Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll
- easing dough into the bottom of the pan. Use two hands to flute the dough around the top edges.
- Make the filling: Beat pumpkin
- evaporated milk
- brown sugar
- eggs
- cinnamon
- ginger
- nutmeg
- and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.
- Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean
- 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.
- Remove from the oven and cool to room temperature before serving.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8