Scratch Pumpkin Pie
 
 
Author:
Recipe type: Dessert
Ingredients
  • filling:
  • 2 baby pie pumpkins
  • 3 eggs
  • 1 cup of sugar I used half white and half brown
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of freshly grated nutmeg
  • a pinch of salt
  • ⅔ cup of evaporated milk
  • pie crust:
  • 2 cups of flour
  • 1 tsp of salt
  • ¾ cup of shortening
  • 1 egg, slightly beaten
  • 1 tsp white vinegar
  • ice cold water
Instructions
  1. Preheat the oven to 375 degrees.
  2. Bake whole washed pumpkins on a baking sheet for 40 - 45 minutes.
  3. Allow to cool.
  4. Cut pumpkins in half and remove seeds.
  5. Scoop out the pumpkin pulp, mash and set aside.
  6. Makes about 2 - 2½ cups
  7. pie crust:
  8. Combine flour and salt in a medium sized bowl.
  9. Cut in the shortening.
  10. Place the egg and vinegar in a ½ cup, top up with the water from the freezer.
  11. Stir this into the flour mixture.
  12. Stir until a ball is formed.
  13. Shape into 2 small discs and wrap, place in the fridge for 30 minutes.
  14. Roll the dough out on a floured surface large enough to line your pie plate.
  15. Turn oven to 425 degrees
  16. Place pumpkin mash into a food processor and puree until smooth.
  17. Add sugar, salt, cinnamon and nutmeg and evaporated milk.
  18. Blend well.
  19. Pour into a prepared pie crust.
  20. 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.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/scratch-pumpkin-pie/