Perfect for Fall Pumpkin Pie

Finally! I have time to post the final installment of my pumpkin tutorials/recipes! Nap time is AWESOME… and the fact that my sweet hubby took the day off and is holding Bubby the Monster for his nap! Ha! Anyways… this pie is AWESOME. You can use canned pumpkin for it, but I promise you won’t regret making your own puree and doing this from scratch. SO good. Now… onto this pumpkin pie recipe!

You can find the first two posts HERE and HERE.

Perfect for Fall Pumpkin Pie

Before you start gathering your supplies, preheat your oven to 400F (or if you have a wall oven like me, 375F).

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First, you will want to gather all your ingredients for your pie crust! I don’t have a pastry cutter, but if you have one grab it too! We have all-purpose flour, Crisco, pumpkin pie spice, salt and water. In a large bowl combine 2 2/3 cups of flour, 1 teaspoon salt and 1 heaping teaspoon of pumpkin pie spice. (Next time I may even do 2 teaspoons with an additional teaspoon of cinnamon for an extra little fall OOMPH!)

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Add 1 cup shortening (Crisco) and cut into the flour (if you don’t have a pastry cutter you can use two table knives).

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Once you have cut your shortening into your dry mixture, add 1 tablespoon of water (a total of 1/2 cup cold water) at a time until your mixture will hold a ball shape. It should look a little like this:

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Clean your work surface (we use a vinegar and water mixture here) and lightly flour your space. Rub a little flour into your hands and take your dough and form it into a ball. Roll your ball out into an even shape (at this point it doesn’t matter what shape) and use a knife to cut in half – this dough makes TWO pies! You can roll one out flat and freeze in a ziploc bag or use the dough to make two pies now. For each piece of dough, roll into a circular shape to about a 1/8″ thickness. Roll the dough onto your rolling pin or use your hands to move the dough to your pie pan.

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Push into your pan gently and then take a knife to trim the edges.

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Now you can push those to the side and start on your pumpkin pie filling!

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For the pie filling you will need to gather your pureed pumpkin (or canned…. mine is already scooped into the mixing bowl), a can of evaporated milk (12 fluid ounces), 2 eggs (beaten – I didn’t do that before taking this picture), brown sugar, ground cinnamon, ground ginger, ground nutmeg, salt, ground allspice, ground cloves and cornstarch.

Once you have everything gathered start combining your ingredients into your mixing bowl (KitchenAid Mixers are AAAAAmazing…). Beat on medium speed until all of your ingredients are mixed and incorporated.

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Pour half of your mixture into each pie crust. (Which of course, I forgot to take a picture of! Sorry!)

Bake for 30-40 minutes or until a knife can be inserted into your filling and comes out clean.

While my pies were baking, I used my leftover pie dough to make some pastry decor! I used a football shaped cookie cutter for leaves and a pumpkin shape for well.. a pumpkin. I then used a fondue fork to draw the lines for the pumpkin and for the leaves, you could also use a regular fork or a toothpick to do that. I slid these in the oven as soon as I finished and just kept an eye on them. Took maybe 5-7 minutes to get them crisp.

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And the finished product…. one puffy pie and one pretty pie 😉

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Perfect for Fall Pumpkin Pie by @mustardsdmommy

We all thoroughly enjoyed our pie! We shared the pretty pie (the one with the leaves) with our neighbors (aka Memaw and Dad-Dad), we finished off the puffed up pie in about 3 days, barely that!

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But as always… before anyone else tried it, my sweet hubby had to be the guinea pig (as usual). Luckily he didn’t mind being the guinea pig for this one!

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Now… go get some pumpkins and try this out!

Perfect for Fall Pumpkin Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
The perfect pie for your fall get togethers! Use homemade pumpkin puree or canned, the choice is up to you! Note: This recipe makes TWO pies.
Ingredients
  • Pie Crust –
  • 2⅔ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 heaping teaspoon pumpkin pie spice (or ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon allspice)
  • ½ cup cold water
  • Pie Filling –
  • 2 ½ cups freshly cooked and mashed pumpkin puree (or you can use the canned)
  • 1 (12 oz) can evaporated whole milk
  • 2 eggs, beaten
  • ¾ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ½ teaspoon cornstarch
Instructions
  1. Preheat oven to 400 F and start preparing pie crust.
  2. To prepare pie crust, combine flour, salt, and pumpkin pie spices. Cut shortening into flour (you can use two table knives to do so if you don’t have a pastry cutter!). Mix in 1 Tablespoon of water into the mixture at a time, continue to do so until the dough is moist and will hold together.
  3. Flour your work surface, your rolling pin, and your hands. Shape dough into a ball. Roll dough out evenly and cut in half (or you can pull the ball apart, but it seems to split more evenly if you roll it out a bit first). Set one piece aside and start rolling the other out into a circular shape. Once rolled you can pick it up and place in your pie dish (best way is to roll it onto your rolling pin and then move it to the pie dish, this prevents cracks and tears in your dough). Cut around your pie pan to remove excess dough (you can toss or save it for later – I used cookie cutters to cut out leaves and pumpkins to bake as décor for our pies!) Repeat for second pie.
  4. In a large mixing bowl start combining filling ingredients. Beat on medium speed until all ingredients are incorporated. Pour half of the mixture into each prepared pie crust.
  5. Bake 30-40 minutes or until a knife can be inserted into the filling and comes out clean.
  6. Decorate with pastry décor if so desired!
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