Pumpkin Pie- a quintessential dessert for your Thanksgiving table! Isn’t she a beauty??
Pie making is true art! Don’t you agree? Yes! It needs a lot of effort but the end result is just soo satisfying! This is my first pumpkin pie guys and I really enjoyed the whole process of making it! Labor intensive but totally worth it!
This crust recipe is just soo perfect! It will never fail you. I’ve tested this recipe thrice just to make sure it’s is perfect! This recipe makes beautiful mini pies as well! The addition of condensed milk to the pie filling makes it even richer and tastier!
I just loved doing that lacework around the pie. But you could just decorate your pie however you want. It’s totally up to you. A simple pie looks stunning as well!
This recipe makes one 9” pie.
Ingredients:
Crust:
All-purpose flour -21/2 cup
Salt- 1 tsp
Sugar- 1/2 tbsp
Crisco shortening – 1 cup
Ice cold water- 5 tbsp
Pie Filling:
Pumpkin purée – one 15 oz can
Sweetened Condensed milk – 1/2 can
Pumpkin Pie Spice – 1 tbsp
Cornstarch – 1tbsp
Milk- 1/2 cup
Large eggs- 2
Brown sugar -1/2 cup
Method:
Mix flour, salt, sugar, and shortening to a fine grainy texture ( like bread crumbs). Add water little by little and let form a dough.
Cover with plastic wrap and refrigerate for an hour.
Remove roll to a 9″ diameter circle, wrap around the pie pan, slightly press, and use a fork to decorate the border.
Place in the refrigerator.
Make the pie filling. Beat egg creamy add all the other ingredients listed under pie filling and mix until smooth.
Preheat oven 425 ° f, remove the pie pan brush the border with melted salt butter, pour in the filling. Place pan in the oven and reduce temperature to 350° f, bake for 40 minutes, and increase the temperature to 375 and bake for another 10 minutes. Remove let cool for an hour to slice.
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