Savour the flavours of Autumn
with this Classic Pumpkin Pie.
I used all butter ingredients for one pie shell.
I was short on pie crust and
didn't have any shortening left,
and this one is so fast to make.
1 1/4 cups flour
1/4 tsp salt
1/2 cup butter chilled and diced
1/4 cup ice water
In a large bowl combine flour and salt.
cut in butter until mixture resembles course crumbs.
Stir in water, a tablespoon at a time,
until mixture forms a ball.
The crust may be refrigerated,
before rolling out the dough.
Roll out dough to fit a 9" pie plate.
(Canned pumpkin, or
homemade pumpkin puree may be used.
I make my own pumpkin puree.
click here. to see how I do it.)
For the pie filling:
2 cups pumpkin puree,
1 12 ozs Carnation evaporated milk.
2 eggs beaten
3/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/2 tsp. ground ginger
1/2tsp. ground nutmeg
1/2 tsp salt.
(Use your choice of spices, pumpkin pie spice is good also.)
Preheat Oven to 400deg. F.
In a large bowl, with an electric beater,
beat the pumpkin with the evaporated milk,
add all the other ingredients,
the eggs, brown sugar, and spices.
Mix well ...
Pour into prepared crust.
(The leaf decoration....
I waited until the pie cooked 1/2 hr.
then placed them carefully on top.)
Bake 40 minutes or until a knife inserted 1" from
the edge comes out clean.