Friday, November 24, 2017

Pumpkin Pie

  • Pillsbury crust or homemade noted below

  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled with a knife
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 6-1/2 tablespoons cold unsalted butter, sliced into 1/4-inch pieces
  • 2-1/2 tablespoons cold vegetable shortening, in 4 pieces
  • 4 tablespoons ice cold water

  • (15-oz) can pumpkin
  • 1 large egg
  • 3 large eggs yolks
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg


  1. Mix flour, sugar, salt and baking powder in the bowl and mix for a few times to mix. Add pieces of butter, shortening and mix until  coarse and looks like chickpea-size clumps of butter and shortening.  Add half of the water and mix a few times to mix together. Add the remaining water and mix until the mixture is just evenly moist and crumbly.  Add the dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch ball and wrap it in plastic. Refrigerate 45 minutes.
  1. Take the dough out of the refrigerator.
  2. Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Work the dough until  smooth  and round . Roll the dough, adding more flour if needed under and on top of the dough so it doesn't stick, into a 13-inch circle. 
  3. Drape the dough over the rolling pin and transfer it to a 9-inch deep dish pie pan  Turn the edges to create a rim on the crust 

  1. Make the filling by mixing together all of the ingredients in a large bowl. Pour the filling into the crust. Bake for 50-65 minutes, until the filling is just set  but not dry around the edges and the center will jiggle slightly. Keep  eye on the pie as it bakes so that crust does not burn,  You can cut foil and add around the edges as a crust covering.  Cool the pie at room temperature for a couple hours. Refrigerate until ready to serve.
I like to use a Graham Cracker Crust for pumpkin pie

1 1/2 cups of Graham cracker crumbs
1/2 cup of granulated sugar
1/2 teaspoon cinnamon
6 tablespoon of melted butter

Mix together and form to pie pan.


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