Homemade Fresh Pumpkin Pie
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Homemade Fresh Pumpkin Pie

1. All-purpose flour - 1 ⅓ cups
2. Salt - ½ teaspoon
3. Shortening - ½ cup
4. Cold water, or more as needed - 3 tablespoons
5. Mashed, cooked pie pumpkin - 2 cups
6. Evaporated milk - 1 (12 fluid ounce) can
7. Eggs, beaten - 2 large
8. Packed brown sugar - ¾ cup
9. Ground cinnamon, or more to taste - ½ teaspoon
10. Ground ginger, or more to taste - ½ teaspoon
11. Ground nutmeg, or more to taste - ½ teaspoon
12. Salt - ½ teaspoon

How to cook deliciously - Homemade Fresh Pumpkin Pie

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Make the pastry crust: Mix flour and salt together in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.

3. Stage

Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Place an 8- or 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 1/2 inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.

4. Stage

Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan. Use two hands to flute the dough around the top edges.

5. Stage

Make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.

6. Stage

Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.

7. Stage

Remove from the oven and cool to room temperature before serving. Dotdash Meredith Food Studios