Saturday, November 26, 2011

Classic Pumpkin Pie

Figured it was about time I finally wrote my pumpkin pie post. It's from an old cook book I photocopied from my mom and grandmother called Pies Husbands Like Best. Aaaahhahaha! But seriously, it's really simple, classic pie recipes, and they will never fail you!

Pumpkin pie with fall leaf crust

 In 12 Pies Husbands Like Best, Aunt Jenny used homoginized Spry to make her crust. LOL! Now, in 2011, we use butter flavor Crisco. :o) But you can also use butter, volume for volume if you like. I also always make more pie crust than needed for just the pie shell, that way you have dough left over to patch cracks and the like. I have cute leaf shaped cutters I like to use, then if I have more left over I roll it out again, sprinkle with a ton of cinnamon and sugar, then roll it up and slice it like this:

cinnamon swirl cookies from leftover pie crust

:oD Bake those like 10 - 12 min or so or until they start to brown.

Pumpkin Pie
From 12 Pies Husbands Like Best 

For the filling

1 1/2 cups pumpkin puree
1 cup firmly packed brown sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
2 tablespoons molasses
3 eggs
1 cup evaporated milk

For the pie crust
Makes enough for a 9.5 inch pie crust, with a touch left over for cinnamon and sugar rolled cookies

2 1/4 cups butter flavored Crisco
1/4 plus 2 tablespoons boiling water
1 1/2 tablespoons milk
3 cups all purpose flour
1 1/2 teaspoon salt

Make the filling
  1.  Combine the pumpkin, brown sugar, salt, cinnamon, ginger and molasses in a stand mixer.
  2. Add the eggs and evaporated milk and stir to combine.
  3. Place in fridge while crust is made
Make the crust
  1. Preheat oven to 425 F.
  2. Cream Crisco in stand mixer until smooth.
  3. Add boiling water (I just heat in the microwave for 1 1/2 - 2 min in a heatproof measuring cup) and slowly stir on low, increasing speed as water is absorbed. Then whip until smooth
  4. Whisk together flour and salt.
  5.  Add to Crisco mixture slowly until dough clings to beater and "cleans" the side of the bowl
  1. Roll out crust on a lightly floured surface with floured rolling pin. Actually, don't be afraid to use lots of flour, since the dough is warm from the water, it may be a touch sticky. ;o)
  2. Use the rolling pin to pick up the dough and place it into the pie plate.
  3. Pour the filling into the center.
  4. Bake for 40 - 45 minutes or until tester inserted in the middle comes out clean
  5. Cool completely on wire rack before cutting.
Pumpkin pie

Pumpkin pie

No comments:

Post a Comment

Related Posts with Thumbnails