What is better than store brought pie? Homemade pie! In this family recipe, you are given all of the steps to make of one of everyone's fall favorites. Lately, pumpkin has become a trend in the food industry with PSL, pumpkin cookies and anything you can think of that could use a tweak of pumpkin in the recipe. The flavor is unique and the color fits right in with the theme of fall. So, if you are on the dessert list for Thanksgiving this recipe is the perfect match for you!
Combine sugar, salt, cinnamon, ginger, nutmeg and cloves in a small bowl
Beat eggs lightly in a large bowl
Stir in pumpkin and sugar-spice mixture
Gradually stir in evaporated milk
Beat egg white with water and brush over pie shell. Using the tines of a fork, pierce the bottom of your pie shell a few times.
Pour pumpkin mixture into pie shell
Make a foil "collar" for your pie crust, Tear-off approx." 12" of foil. Cut the foil in half length-wise, place the two strips over one another and fold one short end of the foil to make one big long narrow strip of foil. Fold the foil over length-wise and place it around the outer top edge of your pie plate, curving it over your crust. This will protect the crust so it cooks golden brown without burning.
Bake in preheated 425-degree oven for 15 minutes
Reduce temperature to 350 degrees, bake for 40 to 50 minutes or until knife inserted near center comes out clean
Cool on a wire rack for 2 hours
Serve immediately or chill
(Do not freeze as this will cause the crust to separate from the filling)
For the crust:
Combine flour and salt in a large bowl
Cut in butter and shortening until mixture resembles coarse meal
Sprinkle in the lemon juice and 5 to 6 tablespoons of cold water, 1 tablespoon at a time, and toss until dough just comes together in clumps
Shape into 2 discs.
Wrap in plastic and refrigerate at least 30 minutes.
Prepare pie plate by greasing it with butter or shortening and dusting it with flour. I usually do this over the sink, turning the pie plate to coat it and tapping any excess flour off into the sink.
Roll out each disk between sheets of wax paper. You can place your pie plate over the wax paper to judge if you have your crust rolled out big enough.
Once you have rolled out your dough to the desired size, peel the top layer of wax paper off and invert your crust over the pie plate. Once you have it fairly centered in the pie plate you can pull the other layer of wax paper off and smooth the crust into the pie plate.
Originally from Utica, New York I'm now a displaced Yankee living in the South. I make a lot of Sicilian dishes that were handed down from my Dad's side of the family as well as what Dad would have called "American-eesh" things. Between marrying into a Polish family and moving South my cooking has definitely evolved. Luckily my husband and son are willing participants when it comes to my kitchen experiments and will always tell me if a recipe is a "keeper."