Homemade Pumpkin Pie Recipe
Yummy homemade pumpkin pie recipe, filling and crust!
Servings 12 people (makes 2 pies)
- 4 cups flour
- 1 1/2 teaspoon salt
- 1 1/3 cup shortening
- 1 egg beaten
- 1 tablespoon vinegar
- 9 tablespoons cold water approximately
Pumpkin Pie Filling
- 2 eggs plus 1 egg yolk
- 1/3 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 12 oz can of evaporated milk
- 2 cups homemade pumpkin puree
Combine the flour and salt in a bowl.
Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal. Be sure to mix in all the flour.
Mix last 3 ingredients in a separate bowl.
Sprinkle the liquid over the flour a little at a time, and using a fork, toss until a dough forms.
Gather the remaining bits of dough and gently press them into the dough.
Work quickly and gently so you handle the dough for as little time as possible.
Chill 1 hour before using.
Preheat oven to 425 degrees F.
Beat eggs, sugars and spices together until well mixed. Add pumpkin and slowly add milk.
Pour into your pie shell and bake for 15 minutes. After 15 minutes, lower the oven temperature to 350 degrees and bake for 50-55 minutes more.
When the pie is done, the center will be just barely jiggly and a knife tip inserted in the center will come out "clean". Cool the pie for about 2 hours on wire rack.