Pumpkin Pie

November 12, 2018
Recipe by: Carolyn Kuczynski

What is better than store brought pie? Homemade pie! In this family recipe, you are given all of the steps to make of one of everyone's fall favorites. Lately, pumpkin has become a trend in the food industry with PSL, pumpkin cookies and anything you can think of that could use a tweak of pumpkin in the recipe. The flavor is unique and the color fits right in with the theme of fall. So, if you are on the dessert list for Thanksgiving this recipe is the perfect match for you!

 


Difficulty: Easy

Ingredients

For the pie:

  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 3/4 cups pumpkin pie filling
  • 1 1/2 cups evaporated milk
  • 1/2 teaspoon ground nutmeg
  • 1 large egg white
  • 1 tablespoon water


For the crust:

  • 2 cups flour
  • 3/4 teaspoon salt
  • 8 tablespoons butter, cold
  • 3 tablespoons shortening, chilled
  • 1 tablespoon lemon juice 
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Directions

For the pie:

  1. Combine sugar, salt, cinnamon, ginger, nutmeg and cloves in a small bowl
  2. Beat eggs lightly in a large bowl
  3. Stir in pumpkin and sugar-spice mixture
  4. Gradually stir in evaporated milk
  5. Beat egg white with water and brush over pie shell.  Using the tines of a fork, pierce the bottom of your pie shell a few times.
  6. Pour pumpkin mixture into pie shell
  7. Make a foil "collar" for your pie crust, Tear-off approx." 12" of foil.  Cut the foil in half length-wise, place the two strips over one another and fold one short end of the foil to make one big long narrow strip of foil.  Fold the foil over length-wise and place it around the outer top edge of your pie plate, curving it over your crust. This will protect the crust so it cooks golden brown without burning.
  8. Bake in preheated 425-degree oven for 15 minutes
  9. Reduce temperature to 350 degrees, bake for 40 to 50 minutes or until knife inserted near center comes out clean
  10. Cool on a wire rack for 2 hours
  11. Serve immediately or chill 
    (Do not freeze as this will cause the crust to separate from the filling)


For the crust:

  1. Combine flour and salt in a large bowl
  2. Cut in butter and shortening until mixture resembles coarse meal
  3. Sprinkle in the lemon juice and 5 to 6 tablespoons of cold water, 1 tablespoon at a time, and toss until dough just comes together in clumps
  4. Shape into 2 discs.
  5. Wrap in plastic and refrigerate at least 30 minutes.
  6. Prepare pie plate by greasing it with butter or shortening and dusting it with flour.  I usually do this over the sink, turning the pie plate to coat it and tapping any excess flour off into the sink.
  7. Roll out each disk between sheets of wax paper. You can place your pie plate over the wax paper to judge if you have your crust rolled out big enough.
  8. Once you have rolled out your dough to the desired size, peel the top layer of wax paper off and invert your crust over the pie plate.  Once you have it fairly centered in the pie plate you can pull the other layer of wax paper off and smooth the crust into the pie plate.