Wednesday, November 24, 2010

Completely From Scratch Pumpkin Pie

Yum
First you'll need the from scratch pie crust.
This recipe comes from Food.com member Karen=^..^=

(Print)
Most Incredible No Fail Pie Crust (I only made one pie so I halved the recipe)
What you need:
  • 3 cups flour
  • 1 cup shortening
  • 1/2 tsp. salt
  • 1 large egg, beaten
  • 5 to 7 tbsp. cold water
  • 1 tsp. vinegar
Directions:

Cut together flour, shortening and salt until it resembles peas. Combine the egg, water and vinegar in a separate bowl.

Slowly add egg mixture to flour mixture. Stir just until moistened and a soft dough forms.

Divide into 2 disks, wrap and refrigerate until ready to use. When ready, roll it out.

Fit into a pie dish and use with your favorite pie!

And now for the filling:
Grandma's Pumpkin Pie Filling (with fresh pumpkins!)

What you need:
  • 1 to 2 sugar pie pumpkins that will make 1 1/2 cup mashed pumpkins
  • 1 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1 2/3 cup sweet condensed milk
  • 2 eggs
Directions:

Cut one pie pumpkin in half, remove seed, cover with foil (whoops! didn't do that! LOL).

Try and get all the pulpy stuff out.

Bake 1 hour at 350.

Scoop out pumpkin and mash.

Mix sugar, cinnamon, nutmeg, cloves, condensed milk and eggs in with 1 1/2 cups mashed pumpkin.

Mix until smooth.

Pour into an unbaked 9-inch pie crust. Bake at 450 for 15 minutes, then lower heat to 325 and cook for another 45 minutes.

Enjoy!

This recipe was recreated for Mar 2012 SRC by Veggie Wiz {here}

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