Ingredients
Homemade Fresh Pumpkin Pie :
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporate milk
2 eggs, beaten
3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water
Directions
Homemade Fresh Pumpkin Pie :
Preheat the oven to 400 degrees F (200 degrees C).
Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In a saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool, and remove the peel.
Return the pumpkin to the saucepan and mash with a potato masher. Drain well.
Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, and add 1 tablespoon of water to the mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
With lightly floured hands shape dough into a ball. On a lightly floured board roll the dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inches larger than the upside-down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up onto the pie pan. Unroll, and ease dough into the bottom of the pie pan.
In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
click here to join our group on Facebook
