I have always wanted to make a pumpkin pie from scratch so when I spotted the baby pie pumpkins at work I bought some immediately.
It is almost as easy as opening a can of pie filling, only better!
Scratch Pumpkin Pie.
2 baby pie pumpkins
1 cup of sugar I used half white and half brown
1 teaspoon of cinnamon
1/4 teaspoon of freshly grated nutmeg
a pinch of salt
2/3 cup of evaporated milk
Preheat the oven to 375 degrees. Bake whole washed pumpkins on a baking sheet for 40 – 45 minutes. Allow to cool. Cut pumpkins in half and remove seeds.
Scoop out the pumpkin pulp, mash and set aside. Makes about 2 – 2 1/2 cups.
Turn oven to 425 degrees.
Place pumpkin mash into a food processor and puree until smooth. Add sugar, salt, cinnamon and nutmeg and evaporated milk. Blend well. Pour into a prepared pie crust.
Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 40 – 50 minutes or until a knife inserted into the center comes out clean. Let cool for two hours.
2 cups of flour
1 tsp of salt
3/4 cup of shortening
1 egg, slightly beaten
1 tsp white vinegar
ice cold water
Get your glass of water from the freezer.
Combine flour and salt in a medium sized bowl. Cut in the shortening. Place the egg and vinegar in a 1/2 cup, top up with the water from the freezer. Stir this into the flour mixture. Stir until a ball is formed.
Shape into 2 small discs and wrap, place in the fridge for 30 minutes. Roll the dough out on a floured surface large enough to line your pie plate.
I used the scraps and an oak leaf cookie cutter to make leaves for the edge of the pie.