Homemade Pumpkin Pie
Ingredients:
*2 Eggs
*15 ounce can Pure Pumpkin, not pumpkin pie mix
*1/2 cup Brown Sugar
*1/4 cup Granulated Sugar
*1 can 12 ounce Evaporated Milk
*1/8 teaspoon Ground Mace
*1/8 teaspoon Ground Nutmeg
*1 teaspoon Ground Cinnamon
*1/4 teaspoon Ground Ginger
*1/8 teaspoon Ground Cloves
*1/2 teaspoon Kosher Salt
Pre- heat oven 350*F.
In a stand mixer beat together the 2 eggs for 2 minutes on medium-low speed. Add the remaining ingredients and mix on low until smooth. Set aside.
Pie Crust:
Pre-heat the oven to 350* F.
Crust:
*2 cups All-purpose Flour
*1/2 teaspoon Kosher Salt
*3/4 cup Crisco, I like Butter Flavored
*1/3 cup Milk plus 2 teaspoons Vinegar
In a bowl Combine with a fork the flour, salt and Crisco just until crumbly, don’t over mix. Add the milk and vinegar mixture and mix just until moist. Let the dough rest for 5 minutes. Roll out dough in a round shape to fit to 9 inch pie dish between 2 pieces of wax paper or on a floured surface. Wrap dough around a rolling pin and place rolling pin on edge of the pie dish and unroll pie dough and press into pie dish. Piece bottom of pie crust dough with fork. Note: You can add a pierce of parchment paper to the pieced crust and Weighted baking beads or pinto beans, to prevent rising.
Par bake the crust for 10 to 12 minutes at 375*F. To 400*F. Remove from oven and add pumpkin pie filling.
Bake pumpkin pie 40 to 45 minutes at 350*F. Cover the edges with strips of foil if the pumpkin pie crusts edge start getting to brown. Also check pie for doneness when the center of the pie is set.
Crust recipe slightly adapted from Real Food for Real People, Best Pie Crust.
Enjoy!
Lindy
