PUMPKIN PIE FILLING:

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 15 ounces homemade pumpkin puree
  • 12 ounces evaporated milk
  • 1 unbaked homemade pie crust

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
  3. Beat eggs in large bowl.
  4. Stir in pumpkin and sugar-spice mixture.
  5. Gradually stir in evaporated milk.
  6. Spray the pie pan with nonstick cooking spray. Put your pin crust into the pie dish. Then pour pumpkin pie mixture into pie shell.
  7. Bake at 425 degrees for 15 minutes.
  8. Reduce temperature to 350 degrees. Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  9. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Original Recipe by MidgetMomma

 

HOMEMADE PIE CRUST:

Ingredients

  • 3 cups unbleached organic all-purpose flour, (plus extra for rolling)
  • 1 tsp. sea salt
  • 1 1/4 cups butter, chilled
  • 1 large egg
  • 2 tsp. vinegar
  • Water

Instructions

MAKE THE DOUGH

  1. Measure flour and salt into large bowl. Using a pastry blender, cut butter into dry ingredients until you have a fine crumble. Crack egg into measuring cup; add vinegar and then enough water to make 7/8 of a cup, more or less. Use fork to whisk egg mixture together. Pour egg mixture into dry ingredients almost all at once. Mix with the fork, gently gathering the dough from the outside of the bowl. Add the rest of the liquid if necessary. Do not over mix. Alternatively, you can use a stand mixer – just be sure not to over mix.
  2. As soon as the dough comes together, turn it out onto a floured surface. Use your hands to carefully press the dough together—you’re not kneading here, just binding the ingredients together in a solid mass.

ROLL THE DOUGH

  1. Divide dough evenly into two, then roll out on a liberally floured surface. Fold the dough in half for easy lifting, then move into a pie pan.
  2. For a single crust pie like pumpkin or lemon merengue, tuck the dough edges under and then crimp all around. For a filled pie, add a generous amount of filling, and top with the second crust.
  3. Roll both dough edges under at the rim of the pie pan, and crimp them together.
  4. Follow baking directions for your filling.

Original Recipe by Attainable Sustainable