Homemade Fresh Pumpkin Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 ⅓ cups all-purpose flour ½ teaspoon salt ½ cup shortening 3 ½ tablespoons cold water 2 cups mashed, cooked pumpkin 1 (12 fluid ounce) can evaporated milk 2 eggs, beaten ¾ cup packed brown sugar ½ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt
Nutrition Info
- 362.6 caloriescarbohydrate: 44.3 gcholesterol: 60.2 mgfat: 18 gfiber: 1.4 gprotein: 7.4 gsaturatedFat: 5.9 gservingSize: -sodium: 365.3 mgsugar: 25.6 gtransFat: : -unsaturatedFat: : -
Directions Homemade Fresh Pumpkin Pie
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.