Saturday, November 27, 2010
I know Thanksgiving has come and gone but just had to post a homemade Pumpkin Pie recipe. It is so good and easy!
2 1/2 cups flour
1 cup shortening
1 teaspoon salt
7 Tlbs ice cold water
Using a pastry cutter, blend ingredients until well blended. Roll dough out on floured surface using a roller til about 1/2 inch thick. Roll dough around roller and place in a 9 inch pie pan.
You will have a little bit of extra crust. What I like to do is roll them out again and make little strips and sprinkle cinnamon and bake in the oven until golden brown. Makes a nice treat!
Filling: (recipe is on Libby's 100% pure Pumpkin can)
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
2 large eggs
1 can (15 oz.) Libby's 100% Pure Pumpkin (don't get the brown can and the one that says "easy" on it)
1 can (12 fl. oz.) Evaporated Milk
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spiced mixture. Gradually stir in evaporated milk. Pour into unbaked pie shell.
Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes or until toothpick inserted in center comes out clean. Let cool on rack for 2 hours. Serve immediately or refrigerate.
I also make my own whipped cream. Just get 1 pint of heavy whipping cream and pour into a bowl that has been left frozen for a few hours. (This helps the cream to stay cool while mixing) Use 1 teaspoon of vanilla and some sugar to taste. Maybe about 1/2 cup - 2/3 cup. Depending on your desire of sweetness and beat with a beater until the cream thickens. Takes about 5 minutes to thicken.
From the kitchen of Staci