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Homemade Pumpkin Pie
In over 25 years of marriage, Ive 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. Its never a disappointment.

Crust Ingredients:
1 cup of Wondra brand flour
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 inch thick. Remove top sheet of wax paper & place dough in 9 inch plate. Dont forget to remove the other sheet of paper!

This Pie Crust recipe can be used with almost any kind of pie.

Pie Filling Ingredients:
1 cups fresh pumpkin (see notes below for how to prepare)
1 cups whole milk
cup brown sugar
2 whole eggs, beaten
teaspoon vanilla
teaspoon salt
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground mace
teaspoon ground nutmeg
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 1 inch squares. Seeds can be cleaned & baked for a great snack.

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.

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