Homemade Pumpkin Pie

This homemade pumpkin pie recipe is made from fresh pumpkin, not canned. Trust you appreciate it however much my family does. Happy Thanksgiving.

Recipe by: Nancy Scott

Ingredients

Fixings

Pastry for Single-Crust Pie

• ½ teaspoon salt
• ⅓ cups all-purpose flour
• ½ cup shortening
• 3 ½ tablespoons cold water flour

Filling

• 2 eggs, beaten
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 2 cups mashed, cooked pumpkin
• ¾ cup packed brown sugar
• 1 (12 liquid ounces) can evaporated milk
• ½ teaspoon ground cinnamon

How To Make

Directions

1. Preheat broiler to 400 degrees F (200 degrees C).
2. Plan pie hull by combining as one the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may require simply 3 tablespoons or up to 4 tablespoons). Blend the mixture and rehash until batter is sufficiently soggy to hold together.
3. With softly floured, hands shape batter into a ball. On a softly floured board carry the batter out to around 1/8-inch thickness. With a sharp blade, cut dough 1 1/2 inch larger than the upside-down 8-to 9-inch pie container. Tenderly roll the batter around the moving pin and move it straight up onto the pie container. Unroll, slipping batter into the lower part of the pie container.
4. In an enormous bowl, beat the pumpkin with dissipated milk, eggs, earthy-coloured sugar, cinnamon, ginger, nutmeg, and salt with an electric blender or submersion blender. Blend well. Fill a pre-arranged outside layer. Heat 40 minutes or until when a blade is embedded 1 inch from the edge confesses all.

Note:

• If your pumpkin is sufficiently huge, you might twofold this formula to make two pies.
• Aluminum foil helps keep food sodden, guarantees it cooks equitably, keeps extras new, and makes tidy up simple.

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