Perfect for Fall Pumpkin Pie
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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!
Recipe by at http://www.mustardseedmommy.com/2013/10/perfect-for-fall-pumpkin-pie/