Classic Pumpkin Pie

Harrison and I made this pumpkin pie with his leftover Halloween pumpkin.  Learn how to make your own pumpkin from a left over jack o’lantern for pies, breads, muffins and so on.  This recipe makes one pie.

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Pie Crust

1 1/4 c. flour
1/4 t. salt
1/3 c. shortening
4 T. water

Mix the salt and flour then cut the shortening into the flour with a pastry blender or with the tines of a fork.  Add the water and stir.  Knead it all together to make one smooth ball of dough.  Roll it into a circle on a floured counter top.

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Lay the crust into a pie pan.  If you don’t have a pie pan, a cake pan or a square casserole dish will do.  Tuck the overhanging edges of the crust under to make a smooth edge.  You can make the edge pretty by pinching the crust between your fingers.

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Pumpkin Pie Filling

Before you start mixing, pre-heat the oven to 375 deg F.

16 oz (2 c.) pumpkin, mashed and cooked or canned
2/3 c. sugar
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
3 eggs
2/3 c. evaporated milk
1/2 c. milk

We beat our pumpkin with our mixer first to make sure it was nice and smooth.  If you use canned pumpkin this is not necessary.

pumpkin_pie_11 Next add the sugar and spices and mix again.

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Finally add the egg and milk and mix for about 1 minute until it is nice and smooth.

pumpkin_pie_9Pour the filling into your pie crust.

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Place it in the oven and gently place a sheet of foil on top of the pie.

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Bake it for 25 minutes.  Remove the foil and bake for another 25 minutes.  Check to see if it is done by sticking a knife in the middle.  If the comes out clean then the pie is done.  You can also tell by gently shaking the pie.  It should be firm, not wiggly.

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Let it cool completely.  Refrigerate it until you are ready to eat it.  Serve it with a dollop of whipped cream.

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Classic Pumpkin Pie

Classic Pumpkin Pie

Ingredients

Pie Crust

1 1/4 c. flour

1/4 t. salt

1/3 c. shortening

4 T. water

Pie Filling

16 oz (2 c.) pumpkin, mashed and cooked or canned

2/3 c. sugar

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ginger

3 eggs

2/3 c. evaporated milk

1/2 c. milk

Instructions

    Pie Crust
  1. Mix the salt and flour then cut the shortening into the flour with a pastry blender or with the tines of a fork.
  2. Add the water and stir.
  3. Knead it all together to make one smooth ball of dough.
  4. Roll it into a circle on a floured counter top.
  5. Lay the crust into a pie pan. If you don't have a pie pan, a cake pan or a square casserole dish will do. Tuck the overhanging edges of the crust under to make a smooth edge. You can make the edge pretty by pinching the crust between your fingers.
  6. Pie Filling
  7. Before you start mixing, pre-heat the oven to 375 deg F.
  8. We beat our pumpkin with our mixer first to make sure it was nice and smooth. If you use canned pumpkin this is not necessary.
  9. Next add the sugar and spices and mix again.
  10. Finally add the egg and milk and mix for about 1 minute until it is nice and smooth.
  11. Pour the filling into your pie crust.
  12. Place it in the oven and gently place a sheet of foil on top of the pie.
  13. Bake it for 25 minutes. Remove the foil and bake for another 25 minutes. Check to see if it is done by sticking a knife in the middle. If the comes out clean then the pie is done. You can also tell by gently shaking the pie. It should be firm, not wiggly.
  14. Let it cool completely. Refrigerate it until you are ready to eat it. Serve it with a dollop of whipped cream.
http://www.layers-of-learning.com/classic-pumpkin-pie/

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