Basic Pumpkin Pie
Pumpkin pie is a favorite of mine for one reason, I can walk around the house with a small piece eating it without a plate and fork. Whether you like to dollop it with whipped cream, caramel, nuts or simply enjoy it plain, this pie is a must for any holiday!
Ingredients
Pie Crust:
3 cups all purpose flour
1 cup cold butter
1 tsp salt
1 cup cold water
For the Filling:
1 can pure pumpkin puree (29 ounce can)
1 ½ cups sugar
2 tbsp pumpkin spice blend
4 eggs
1 can evaporated milk (12 ounce cans)
1 tsp salt
Instructions
1
To make the pie crust: In a large mixing bowl combine the flour, butter and salt together. Blend together with your fingers or a pastry cutter. If desired, you can combine the flour, butter and salt in your food processor and pulse to cut the butter into the flour. It should resemble cornmeal when finished.
2
Transfer the flour mixture to a large bowl and add the water, blending together with a fork just until the mass pulls together into a soft dough.
3
Divide the pie dough into two equal parts and roll out into disks that that are about ¼ inch thick.
4
Use the dough as needed for your pies, rolling it about 1/4 inch thick for either the bottom or top crust.
5
To make the pumpkin pie filling: Combine all the ingredients together in a large mixing bowl.
6
Whisk together until well blended.
7
Roll out the required amount of pie dough needed for two pie crusts and line your pie tins. The pie tins I use are about 9 inches.
8
Pour pie filling into your prepared pie shells.
9
Bake in a preheated 350 degree oven for about 50 minutes or until the filling is set. Filling is set when it “jiggles” like set gelatin.
10
Remove pies from the oven, allow pies to fully cool. Serve and Enjoy!
