Old Fashioned Pumpkin Pies with Oakdell Eggs
These are the pies I grew up with and love! Pumpkin pie has always been a favorite of mine since I was a kid because I can take a piece of pumpkin pie and walk around the house eating it…YUM.
Ingredients
For the Crust:
3 cups flour
1 cup cold butter, cut into small cubes
1 tsp salt
1 Oakdell large egg
3/4 cup water (more or less)
For the Pumpkin Filling:
1 can pumpkin puree (15 oz can)
3/4 cup sugar
1 can evaporated milk (12 oz can)
1 tsp salt
2 1/2 tbsp pumpkin pie spice
2 Oakdell large eggs
Instructions
1
To make the crust add the flour, butter, salt and Oakdell egg into the bowl of your food processor. Pulse everything together to chop the butter into the flour.
2
Dump the flour mixture into a large bowl and add the water. Using a fork, combine the ingredients until a soft dough is formed. If needed, adjust the water accordingly.
3
Roll half of the pie dough out large enough to fit into a 9 inch pie tin, trim the excess from around the edges and set aside.
4
In your blender, add the pumpkin puree, sugar, evaporated milk, salt, pumpkin pie spice and the Oakdell eggs, blender everything together until well combined.
5
Pour the pumpkin mixture into the prepared pie tin and transfer to a a preheated 350 degree oven for about 45 minutes or until the pie is fully cooked (should jiggle like set jello)
6
Remove the pie from the oven let it cool completely, slice and serve with your favorite toppings.
Tags:
chefbryan
