In my family making dessert for holiday events is my absolute favorite. Homemaking is a labor of love, where you get to wear many hats but a bakers cap would have to be my number one. Being a pumpkin spice fanatic, pumpkin pie is always the top of my favorite desserts list. Unfortunately, I am only allowed to make this dish for Thanksgiving every year.

This recipe makes two 9-inch pies. I personally love making my own crust and will sometimes double or triple the recipe as the pie dough freezes well for use at a later date. Think of all the recipes you can make with pie dough. Pies are a given but how about some delicious savory recipes; Chicken Pot Pie or Quiche Lorraine! yum!

TIPS!

Don’t throw out those tasty pie crust remnants! slice them up and top with cinnamon sugar, bake for 15 minutes at 350^o Fahrenheit. Serve warm.

Lets get baking our delicious fall spiced pie!

Old Fashioned Pumpkin Pie

Servings

6

servings

Ingredients

• Pie Crust

• 1 1/4 cup unsalted cold butter

• 3 cups all purpose flour

• 1 teaspoon salt

• 1 egg, beaten

• 5 tablespoons water

• 1 tablespoon white vinegar

• Pumpkin Pie Filling

• 2 15oz cans of pure pumpkin puree

• 2 12oz cans of evaporated milk

• 1 1/2 cups sugar

• 2 teaspoons ground cinnamon

• 1 teaspoon salt

• 1 teaspoon ground ginger

• 4 eggs, beaten

Directions

• Pie Crust
• In a bowl cut cold butter into the flour and salt, till it looks like bread crumbs. Using a food processor for this step makes it very very easy.
• In a separate bowl whisk together egg, water and vinegar; pour into flour mixture.
• Blend with a spoon until moistened. divide dough into two parts.
• Roll dough out to and place into two 9 inch pie pans. set aside.
• Pumpkin Filling
• Preheat oven to 425^o Fahrenheit.
• Mix sugar and spices together and then add beaten eggs.
• Stir in pumpkin puree until well combined. Gradually add evaporated milk.
• Once combined, divide filling between prepared pie crusts.
• Bake for 15 minutes. Then reduce temperature to 350^o F and bake for another 40 minutes or until a toothpick inserted near the center comes out clean.
• Allow pie to cool and finish setting for 2 hours before cutting. Refrigerate leftovers.

Notes

• If you notice during the last 40 minutes of bake time that your pie crust is browning too fast you can cover just the crust with aluminum foil or place a baking sheet on the oven rack about the pies.