EASY PUMPKIN PIE
Mom always makes the best pumpkin pie and this one is no exception! Rich, creamy and with just the right amount of spices, this easy Pumpkin Pie comes out perfect every time.
Servings: 8 servings
Calories: 416kcal
Ingredients
Pastry Crust (see notes for gluten-free crust)
- 2 cups flour, sifted
- 1 teaspoon salt
- ⅔ cup shortening
- 5-6 Tablespoons ice water
Pie Filling
- 15 oz. can real pumpkin
- 14 oz. can evaporated milk
- 2 eggs
- ½ cup sugar
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees.
Pastry Crust
- Sift flour and salt together into large bowl.
- Using a pastry cutter, or two knives, cut in shortening until the mixture resembles coarse crumbs. Add the water a tablespoon at a time, stirring lightly with fork, and continue until the dough holds together when pinched between your fingers.
- Divide dough in half and roll into balls.
- Sprinkle your surface with flour, as well as the top of the dough, and roll one of the balls of dough into a circle that is slightly larger than the pie plate.
- Fold over rolling pin and lift over pie plate. Let settle into pie plate, gently patting into place. Trim overhanging sides of dough to within 1-½-inches and fold over to form a standing rim, pinching dough together.
- Using your index or pinkie finger, press from outside-in to form a depression, skip ½" and make another depression with finger. Continue all the way around. Set aside.
- Roll out remaining ball of dough, and using a small leaf shaped cookie cutter, cut shapes in dough. These will be used to decorate the edges or center of pie prior to cooking or the center of the pie after it is baked.
Note: If you would rather leave the pie shell with no decoration, cut the ingredients for dough in half.
Pie Filling
- Mix all ingredients together until smooth. Pour into prepared pie crust.
- Place in oven and bake 50-65 minutes or until knife inserted in center comes out clean. Remove and place on cooling rack.
- When cooled, place decorative dough leaves in center of pie and store pie in refrigerator for at least an hour prior to serving.
Notes
Gluten-Free Nut Crust
Ingredients
- 2-½ cups pecans, ground
- ¼ teaspoon cinnamon
- ⅓ cup sugar
- 4 Tablespoons butter, melted
Directions
- In a medium bowl, mix together pecans, cinnamon and sugar.
- Melt butter and add to pecan mixture.
- Once all has been incorporated, pour into pie/tart dish and press into sides and bottom.
- Refrigerate for at least 30 minutes then fill with pie filling.
- Place on cookie sheet in preheated oven.
- Bake 50-65 minutes or until knife in center comes out clean. Watch carefully as nut crusts tend to brown faster than pastry crusts. After 15-20 minutes, check to see if it is getting too brown. If so, tent pie with aluminum foil for the remainder of cooking time. If not, continue to check every 5 minutes until it is time to tent.
- Remove and place on cooling rack.
- When cooled, place decorative dough leaves in center of pie and store pie in refrigerator for at least an hour prior to serving.
Nutrition
Calories: 416kcal | Carbohydrates: 46g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 509mg | Potassium: 308mg | Fiber: 3g | Sugar: 19g | Vitamin A: 8451IU | Vitamin C: 3mg | Calcium: 157mg | Iron: 2mg
