Homemade Pumpkin Pie
In over 25 years of marriage, I’ve NEVER had a store bought pie (well, maybe
one of those little individual ones…), but I digress. My wife Barbara makes the
absolute BEST homemade pumpkin pie (not to mention apple, peach & blueberry)
from scratch. Fresh ingredients, real pumpkin or fruit, beautiful crust. It’s
never a disappointment.
1 cup of Wondra brand flour
½ teaspoon salt
1/3 cup vegetable shortening (room temperature)
2 – 3 tablespoons water
Mix all of the ingredients until a soft dough forms. If the shortening is cold,
allow it to warm to room temperature or you will have problems with it.
Need 10 – 15 times.
Place a sheet of wax paper on your preparation board & dust with flour. On top
of that sheet, place your dough then cover with another sheet of wax paper.
With a rolling pin, roll the dough out to about ¼ inch thick. Remove top sheet
of wax paper & place dough in 9 inch plate. Don’t forget to remove the other
sheet of paper!
This Pie Crust recipe can be used with almost any kind of pie.
Pie Filling Ingredients:
1½ cups fresh pumpkin (see notes below for how to prepare)
1½ cups whole milk
¾ cup brown sugar
2 whole eggs, beaten
½ teaspoon vanilla
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground mace
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Mix all ingredients in a large bowl.
Place in an unbaked pie shell.
Pre-heat oven 450° F.
Bake in middle of 450° F oven
for 15 minutes. Turn down oven to 350° F and bake an additional 45 – 50 minutes
or until a knife is inserted in center of pie, is removed clean.
Cool. Maybe be served warm or cold.
Don't want a crust? No problem! Bake filling in a lightly
buttered dish for about 30 - 40 minutes or until a knife comes out clean.
To prepare fresh pumpkin:
Cut a sugar pumpkin (dark orange with deep ridges, about the size of large
cantaloupe) into 1½ inch squares. Seeds can be cleaned & baked for a great
Place all of the pumpkin pieces into a large pot with about 1 inch of water.
Bring water to boil & steam the pumpkin turning the pieces every couple of
minutes to make sure all of the the pumpkin steams evenly. Steam until pumpkin
meat is soft.
Remove from heat & allow pumpkin to cool. With a small knife, remove the pumpkin
shell from the meat. Mash the pumpkin with a vegetable masher or puree in a food
processor. Small chunks are okay (lets others know that this is not canned
pumpkin!). Use within 3 days or freeze for future use.
One pumpkin will yield about 2 – 3 cups of pumpkin.
Go to Dessert Page
1 | 2 | 3 | 4 | 5 |