Autumn Is Here Pumpkin Pie

September 21, 2017

Two days in the making, but the end results were so worth it. This week I managed to whip out 4 pumpkin pies. I thought it would be a nice way to greet the Autumn season and gift these scrumptious homemade pies to our friendly neighbors, the husband’s co-workers, and take one to a school site council meeting at the kids’ school. We kept the fourth one for ourselves, of course. These were so simple to make. I made the dough the night before and then made the filling the next day and also baked the pies that same day. I have included my All Butter Pie Crust recipe as well as the spiced laden Pumpkin Custard recipe. It is truly mouthwatering and smells so amazing. I know you will enjoy it. Don’t forget to add a little whip cream or create a fun design by dusting some powdered sugar over stencils with leaf patterns and you’ve got  yourself an instant pie masterpiece.

Pumpkin Pie with All Butter Pie Crust

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Serves: 6 Prep Time: Cooking Time:

Ingredients

Pie Crust
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
2 sticks chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons ice cold water

Pie Filling
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 tablespoon all-purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, beaten
1-15oz can pumpkin puree
1-12oz can evaporated milk

Instructions

Pie Crust

Mix together the flour, sugar, and salt in processor or by hand using a whisk. Add in cubed butter pieces, pulse until coarse meal forms or cut in with a pastry cutter. Slowly add in the ice water to form moist clumps. Gather dough into ball; evenly divide in half. Form dough into 2 balls then flatten into disks. Wrap each in plastic and let chill for 2 hours or overnight

Pie Filling

In a large mixing bowl, whisk together the sugars, flour, salt, and spices. Set aside.  Using a medium mixing bowl beat the eggs, pumpkin, and evaporated milk until smooth.  Add the pumpkin mixture into the dry ingredients and mix until well incorporated.  Refrigerate mixture while preparing the dough.  Lightly grease pie tin. Roll the dough out to a 13″ circle and carefully lift dough onto the pie tin. Trim excess dough away and crimp the edges above the rim.  Refrigerate the crust while the oven preheats to 350°F.  When the oven is ready, take out refrigerated pie crust, place onto a baking sheet and fill with the pumpkin mixture.  Bake for 35-40 minutes, carefully rotate halfway through cooking. Remove pie when center is slightly giggly. Set pie on a rack and let cool.

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