Pumpkin pie

Time to share my family’s wonderful homemade pumpkin pie recipe.  Thanks Auntie Al!

2-4 C cooked pumpkin flesh

1 C brown sugar

1 C white sugar

2 T butter

1/2 tsp cinnamon

1/2 tsp ginger

Start with a cooked pumpkin (microwave or oven is fine; a 4 lb. pumpkin will give more than enough flesh), seeds and pulp removed and scraped from the skin.  Traditionally the recipe calls for 2 C, but per mom’s suggestion we often add up to double the amount of pumpkin.  Add sugar, butter, and spices and cook over low heat until liquid is evaporated.  We sometimes use fresh grated ginger and some nutmeg for added flare.  Let cool.

4 eggs, beaten until light

1 can sweetened condensed milk

1 C milk

1 tsp vanilla

Beat the eggs and mix in the milks, then add the pumpkin mixture and stir until combined.  Fill the unbaked pie shells—one recipe makes 2 9″ pies.

For the crust, I always recommend homemade—simple and so much better:

2 C flour

2/3 + 2 T vegetable shortening

1 tsp salt

~5 T water

Slowly cut the shortening into the flour with a pastry cutter, two knives, or my preferred method of simply using a fork.  As the shortening gets well incorporated, small pea sized lumps will form—no need to over mix once you reach this point.  Then add water, a tablespoon at a time, mixing the dough as it starts to stick together (stop before the dough becomes overall sticky).  Then simply divide in half and roll each into a round big enough for a 9″ pie plate.

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One Response to Pumpkin pie

  1. Elin says:

    This is the best pumpkin pie ever!! I love the course texture the fresh pumpkin adds.

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