Recipe: Old Fashioned Pumpkin Pie
The recipe title says it all. You can't have Thanksgiving without a pumpkin pie and this crust is so easy that you may never use store-bought again. Top each slice with freshly whipped cream for the full experience.
- 1 1/4 cups all-purpose flour
- 1/4 tsp. salt
- 1/2 cup vegetable shortening, cubed and chilled
- 3 to 4 Tbsp. ice water
- 1 (15 oz.) can pureed pumpkin (not pumpkin pie filling)
- 2 eggs
- 1/2 cup brown sugar
- 1/4 cup granulated white sugar
- 1 tsp. your choice of cinnamon:
- Ground Supreme Saigon Cassia Cinnamon
- Ground Saigon Cassia Cinnamon
- 1/2 tsp. Organic Ground Ginger
- 1/2 tsp. salt
- 1/4 tsp. Ground Grenada Nutmeg
- 1 (12 oz.) can evaporated milk
- 1 tsp. Pure Madagascar Vanilla Extract
*If making your own pie crust intimidates you, feel free to use a refrigerated store-bought one. Recipe adapted from Allrecipes.com.
For crust: Combine flour and salt in a large bowl. With your fingers or a pastry cutter, cut pieces of chilled shortening (a few at a time) into flour mixture until coarse and crumbly. Add ice water 1 Tbsp. at a time and mix with a spatula until dough comes together; you may not need all of the water. Dough should not be too crumbly or feel overly sticky. Pat dough into a disc shape. Wrap in plastic wrap and refrigerate at least 2 hours.
For filling: Combine pumpkin, eggs, sugars, spices and salt in a large mixing bowl. Beat until ingredients are thoroughly combined. Add milk and vanilla. Beat until filling is completely smooth, about 2 min. Preheat oven to 400 degrees. Roll out chilled pie dough on a floured surface and fit into a greased 9-inch pie plate. Pour filling into prepared crust and bake for 15 min. Lower oven temperature to 350. Bake for another 45 min. to 1 hour, rotating pie halfway through. Pie is done when a knife inserted in the center of the filling comes out clean. Let cool to room temperature then transfer to refrigerator to chill. #HolidayPies