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. Pumpkin pie is the BEST!
This recipe I’m 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, 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, no worries, 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 set your oven to 350 degrees.
- Next start making your crust. Mix flour and salt in a medium bowl. Cut in shortening, using a pastry blender or crisscrossing 2 knives, until particles are the 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 the side of the 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 flakier and lets the water absorb evenly throughout the dough. If refrigerated longer, let pastry soften slightly before rolling.
- Roll pastry on a lightly floured surface, using a floured rolling pin, into a circle 2 inches larger than the 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.
I hope you and your family will ENJOY this one of a kind recipe!! Happy Holidays!
For another great tutorial visit: How to make Butter