Fresh Pumpkin Pie

Fresh Pumpkin Pie

makes: 1 pie


Ingredients (crust):

2 cups all-purpose flour

1/2 cup butter

3/8 cup shortening

1 1/2 tablespoons white sugar

1 teaspoons salt

1/4 teaspoon cinnamon

1 egg

1/4 cup water


Directions:

1) Cut the butter into small slices.

2) In a mixing bowl, blend together the flour, salt, cinnamon and sugar.  Add in the butter, shortening, egg, and water. Mix until well blended **Note: if the dough easily sticks to the side of your bowl, add more flour {a little at a time}, until it pulls off of the sides**.

3) Cover the dough and refrigerate.


Ingredients (filling):

1 sugar pumpkin

1 (12oz.) can evaporated milk

1 teaspoon vanilla extract

1/2 cup brown sugar

1/3 cup white sugar

2 teaspoon ground cinnamon

1/2 teaspoon cloves

1/2 teaspoon ground ginger

1 teaspoon all-purpose flour

2 eggs

1/2 teaspoon salt


Directions:

1) Preheat the oven to 325 degrees.

2) Cut the pumpkin in half and remove all of the seeds.  Line a baking sheet with foil and grease it {I usually need 2 tablespoons of vegetable oil}.  Place the pumpkin halves open-side down, onto the foil.

3) Bake in the preheated oven for 40 minutes.  Cool until just warm enough to handle, and use a spoon to scrape out the pulp.  Turn the oven up to 450 degrees.

4) In a blender, mix in 2 cups of the pumpkin puree, milk, vanilla, white and brown sugars, cinnamon, cloves, ginger, flour, eggs and salt.  Blend for 1 minute.
 
5) Take the pie crust out of the fridge, and roll it out, into a deep dish pie pan.  Pour in the pie filling and place the pie in the preheated oven.

6) Bake at 450 degrees for 10 minutes and then reduce heat to 350 degrees.  Cook for an additional 40-50 minutes, until a toothpick inserted near the center comes out clean.  Allow the pie to cool a bit, before transferring to the fridge, to cool overnight.  Enjoy with your favorite whipped cream!

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