Completely From Scratch Pumpkin Pie*

What you need:
Most Incredible No Fail Pie Crust (makes 2 crusts)
  • 3 cups flour
  • 1 cup shortening
  • 1/2 tsp. salt
  • 1 large egg, beaten
  • 5 to 7 tbsp. cold water
  • 1 tsp. vinegar
For the Grandma's Pumpkin Pie Filling:
  • 1 to 2 sugar pie pumpkins that will make 1 1/2 cup mashed pumpkins
  • 1 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1 2/3 cup sweet condensed milk
  • 2 eggs
  1. For the crust: Cut together flour, shortening and salt until it resembles peas. Combine the egg, water and vinegar in a separate bowl.
  2. Slowly add egg mixture to flour mixture. Stir just until moistened and a soft dough forms.
  3. Divide into 2 disks, wrap and refrigerate until ready to use. When ready, roll it out.
  4. For the pie filling: Cut one pie pumpkin in half, remove seeds. Try and get all the pulpy stuff out. Cover with foil. Repeat.
  5. Bake for 1 hour in a preheated 350 degree oven.
  6. Scoop out pumpkin and mash.
  7. Mix in sugar, cinnamon, nutmeg, cloves, condensed milk and eggs in with 1 1/2 cups mashed pumpkin until smooth.
  8. Pour into an unbaked 9-inch pie crust. Bake at 450 for 15 minutes, then lower heat to 325 and cook for another 45 minutes.

Recipe from Food

Posted on Fantastical Sharing of Recipes