Pumpkin pie says everything we love about the holidays. Sweet smelling, a heavenly taste, brings happiness to the soul and a smile to the face.
When I take that first bite of pumpkin pie around the holidays it makes me want to close my eyes and melt. Kind of like those commercials you see where little bubbles pop up describing how you feel. In this case the feeling is perfectly delightful, marvelous, grand, sublime, okay you get the picture. In other words Pumpkin pie is the BEST!
This recipe I am sharing with you comes from a long line of wonderful cooks. A one of a kind you might say. It uses fresh pumpkin from your garden you cook down, eggs straight from the chicken and wonderful cream you get from the cow. That is probably why it tastes so good. If you don’t live on a farm you can also just go to the store and pick up some pumpkin, eggs and cream:). Alright let’s start.
Ingredients for Pumpkin Pie: This is for 1 pie. Bake at 350 for 1 1/2 hours
- 2 cups pumpkin
- 3 eggs
- 3/4 cup cream ( fresh or heavy whipping cream)
- 2 Tablespoon flour
- 1 cup white sugar
- 1 cup brown sugar
- 1/4 cloves
- 1/4 tsp ginger
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 salt
- 1/4 tsp nutmeg
Ingredients for Crust: Recipe is for a single crust (9-inch)
- 1 cup all-purpose or unbleached flour
- 1/2 tsp salt
- 1/3 cup plus 1 Tbls shortening
- 2 to 3 Tbls cold water
Begin by mixing all of your ingredients in a kitchen aid or whatever method of mixing you prefer.Once you have all the ingredients mixed turn your oven on to 350.
- Next start making your crust. Mix flour and salt in a medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 Tbls at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Add 1 to 2 tsp more of water if needed.
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. (For Two-Crust Pie, divide pastry in half and shape into 2 rounds.) If desired, wrap flattened round in plastic wrap and refrigerate about 30 minutes to firm up the shortening slightly, which helps make the baked pastry more flaky and lets the water absorb evenly throughout the dough. If refrigerated longer, let pastry soften slightly before rolling.
- Roll pastry on lightly floured surface, using floured rolling-pin, into a circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches. Fold pastry in half or in fourths and place in pie plate. Unfold pressing firmly against bottom and sides being careful not to stretch pastry, which will cause it to shrink when baked. Pinch with fingers to make some kind of edging and trim off any extra.
Now stir your pumpkin pie mixture and pour into the pie crust. Place pie in the oven and bake for an hour and a half or until a butter knife when placed in center comes out pretty clean.
Cool on a drying rack and serve or freeze and save for a later date being sure to cover the pie or pies with saran wrap first.
Happy Holidays to you! I hope you and your family will ENJOY this one of a kind recipe!!
For another great tutorial visit: How to make Butter