Recipe for the day ~ Homemade Fresh Pumpkin Pie

Homemade Fresh Pumpkin Pie

(Courtesy of All Recipes)

Ingredients:

Pastry for Single-Crust Pie

1 1/3 cups all-purpose flour

1/2 tspn salt

1/2 tspn shortening

3 1/2 TBspns cold water

For the Filling

2 cups mashed, cooked pumpkin

1 (12 fluid ounce) can evaporated milk

2 eggs, beaten

3/4 cup packed brown sugar

1/2 tspn ground cinnamon

1/2 tspn ground ginger

1/2 tspn ground nutmeg

1/2 tspn salt

Directions:

Preheat oven to 400

Prepare pie crust by mixing together the flour and salt

Cut shortening into flour

Add cold water 1 TBspn at a time (you may need only 3 TBspns, maybe 4)

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 about 1/8 inch thickness

With a sharp knife, cut dough 1 1/2 inches larger that the upside down 8 or 9 inch pie pan

Gently roll the dough around the rolling pin and transfer right-side up onto the pie pan

Unroll, easing dough into the bottom of the pie pan

In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender

Pour into a prepared crust

Bake for 40 minutes or until when a knife inserted 1 inch from the edge comes out clean

**FOOTNOTES**

If your pumpkin is large enough, you may double the recipe to make 2 pies

To prepare the fresh mashed pumpkin

Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups mashed

Halve a pumpkin and scoop out the seeds and stringy portions

Cut pumpkin into chuncks

In a saucepan over medium heat with 1 inch of boiling water, heat the pumpkin to 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 or use a food mill