Classic Pumpkin Pie

Harrison and I made this pumpkin pie with his leftover Halloween pumpkin.  Learn how to make your own pumpkin from a left over jack o’lantern for pies, breads, muffins and so on.  This recipe makes one pie.

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Pie Crust

1 1/4 c. flour
1/4 t. salt
1/3 c. shortening
4 T. water

Mix the salt and flour then cut the shortening into the flour with a pastry blender or with the tines of a fork.  Add the water and stir.  Knead it all together to make one smooth ball of dough.  Roll it into a circle on a floured counter top.

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Lay the crust into a pie pan.  If you don’t have a pie pan, a cake pan or a square casserole dish will do.  Tuck the overhanging edges of the crust under to make a smooth edge.  You can make the edge pretty by pinching the crust between your fingers.

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Pumpkin Pie Filling

Before you start mixing, pre-heat the oven to 375 deg F.

16 oz (2 c.) pumpkin, mashed and cooked or canned
2/3 c. sugar
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
3 eggs
2/3 c. evaporated milk
1/2 c. milk

We beat our pumpkin with our mixer first to make sure it was nice and smooth.  If you use canned pumpkin this is not necessary.

pumpkin_pie_11 Next add the sugar and spices and mix again.

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Finally add the egg and milk and mix for about 1 minute until it is nice and smooth.

pumpkin_pie_9Pour the filling into your pie crust.

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Place it in the oven and gently place a sheet of foil on top of the pie.

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Bake it for 25 minutes.  Remove the foil and bake for another 25 minutes.  Check to see if it is done by sticking a knife in the middle.  If the comes out clean then the pie is done.  You can also tell by gently shaking the pie.  It should be firm, not wiggly.

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Let it cool completely.  Refrigerate it until you are ready to eat it.  Serve it with a dollop of whipped cream.

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