Posted on | November 21, 2011 | 3 Comments
This is a recipe for an old fashioned Pumpkin Pie from scratch. It uses homemade pumpkin puree, not canned. The crust is made from scratch as well. And to be honest, it’s easy… I will make this pie my contribution to this year’s Thanksgiving celebration with my husband’s family.
Pie Crust (9 inch pie pan)
- 1 1/4 cups flour
- 1/4 tsp salt
- 1/3 cup shortening
- 4-5 tbsp cold water
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/3 tsp salt
- 2 1/2 tsp cinnamon
- 1 1/4 tsp ginger
- 1/2 tsp nutmeg
- 1/3 tsp cloves
- 1/3 tsp cardamom
- 1/2 tsp lemon zest
- 2 eggs
- 1 egg yolk
- 1 3/4 cups homemade pumpkin puree
- 3/4 cup milk
In a bowl, mix together the flour and salt. Add the shortening, and mix it in with a fork. Then add the cold water one tablespoon at a time. Mix after each addition of water.
On a lightly floured surface, roll out the dough. Transfer to the pie pan. I simply cut off the access dough and went for a clean-cut edge rather than a fluted one (but that’s up to you). Instead I used the excess dough and cut out some shapes that I would later place on top of the pie. Set the crust aside for now.
For the filling, add the brown sugar, white sugar, salt, spices, and lemon zest to a bowl. Mix in the two eggs and the egg yolk. Then add the homemade pumpkin puree and the milk. Whisk everything well.
Pour the pumpkin filling into the pie crust. Do not top with the cut out dough pieces yet. Bake the pie at 425°F / 220°C for 15 minutes in a preheated oven. Then take it out and place the cut out dough pieces on top of the slightly hardened pie surface.
Then return the pie to the oven and bake at 350°F / 175°C for about 40 to 50 minutes or until done (a knife inserted near the middle should come out clean). Take out the pie and let it cool for several hours before serving.
Serve with whipped cream.
Source: Pie Crust from Better Homes and Gardens New Cookbook, 75 th Anniversary Edition (12th edition); Pie Filling slightly adapted from Simple Recipes