With Thanksgiving right around the corner, it’s time to start thinking pie! Pumpkin Pie that is! With all the pumpkin puree I made last week, I’m ready to start baking! While the filling is very important in a pie, I think having a good crust recipe is the key. I’m going to share my Grandmother’s recipe with you as well as a good filling recipe. I’m also going to give you my favorite Impossible Pumpkin Pie Recipe…it’s a crustless version.
Happy baking…and I’ll post some pictures after I’ve baked mine on Tuesday.
Double Crust Recipe
- 2 cups flour
- 2/3 cup shortening
- 2 Tabls. sugar
- 7 Tabls. ice cold water
- Mix flour & sugar in large bowl
- Cut in shortening until pieces are pea size or smaller
- Add water 1 T. at a time as you toss with a fork.
- Add enough water until the dough is the consistency of play-doh (not the softer stuff…the “harder” play-doh)
- Divide in 2 and chill for 1 hour
- Roll out each half on a lightly floured surface and place in pie plates.
- Follow pie directions for baking.
Pumpkin Pie Filling
- 1 cup sugar
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- one half teaspoon ground ginger
- one half teaspoon salt (optional)
- 4 large eggs
- 3 cups pumpkin puree
- 1.5 cans (12oz each) of evaporated milk
- Mix all ingredients in a large bowl (the mixture may be runny…it will become firm as you bake it)
- Fill crusts about 2/3 full
- Cover edges with foil to prevent crust from getting too brown.
- Bake in a 425 oven for 15 minutes
- Turn oven down to 350 and continue to bake for 45 – 60 minutes until knife inserted into center comes out clean.
Notes: this will make a light fluffy pie. If you like a more dense pie, use only 3 eggs and 1 can of evaporated milk.
Crustless Pie Recipe
Ok…this is simple! Pour the pie filling into a greased baking dish and bake as directed above. This turns out very nicely and even those that aren’t big pie fans will love it!