Pumpkin Pie

Categories: Pies > Sweet > Pumpkin Pie

Pumpkin pie is my favorite pie, but you know, I have yet to find a recipe that I like. You see, there is this chain fast food BBQ restaurant that has the best seasonal Pumpkin Pie and I am searching for a recipe that tastes like it. Sadly, this recipe was not it. However, since it wasn't terrible, I'll post the recipe here. Also, the crust for the pie was made from scratch.




Combination Vegetable Shortening & Butter Pastry - Pie Crust Recipe:

• 2-1/2 cups Flour
  
• 1 tsp. Salt
  
• 1 tbsp. Sugar
  
• 1/2 cup chilled Vegetable Shortening
  
• 1/2 cup Unsalted Butter, cut into 1/4" pieces
  
• 6 to 8 tbsp. Ice Water
  

Thoroughly combine flour, salt, and sugar. Add the vegetable shortening mix with a pastry blender. Scatter the butter pieces over the flour mixture and mix with pastry blender until butter bits are no larger than small peas.

Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.

Divide the dough into two balls and flatten each into a 4-inch dish. Wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. On a lightly floured surface, form pastry into a ball; shape into a flattened round. Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into pie pan. Unfold and press it firmly against the bottom and side of the pan.

Pumpkin Pie Recipe:

• 15 oz. (1 can) Pumpkin
  
• 3/4 tsp. Ground Cinnamon
  
• 1/4 tsp. Ground Ginger
  
• 1/2 tsp. Salt
  
• 14 oz. Sweetened Condensed Milk
  
• 2 Eggs, Slightly Beaten
  

Preheat oven at 425 degrees. Mix pumpkin and spices together. Add remaining ingredients. Mix slowly just until thoroughly combined. Pour into pie shell. Bake for 15 minutes and then reduce heat to 350 degrees and bake for an additional 35 to 40 minutes. Thoroughly cool pie before serving.

Baking Tips:

• Make sure not to pull and stretch your pie dough when rolling it. If you do, the crust will shrink when you bake it.
  
• You can add 1/2 tsp. Nutmeg to the pie if you want.