Recipe for the day ~ Homemade Fresh Pumpkin Pie

  

Original recipe makes 2 pies

Ingredients: 

2 2/3 cups all purpose flour

1 tsp salt

1 cup shortening

½ cup cold water

2 cups smashed, cooked pumpkin

1 (12oz fluid) can evaporated milk

2 eggs, beaten

¾ cup packed brown sugar

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

½ tsp salt

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Prepare pie crust by mixing together the flour and salt

.

Cut shortening into flour; add 1 tablespoon water to 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 dough out to 1/8 inch thickness.

 With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan.

Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan.

 Unroll; 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.

Footnotes

To Prepare the Mashed Pumpkin:

Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In 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 pumpkin to the saucepan and mash with a potato masher.