How to Make Pumpkin Pie Easily From Scratch

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I've always made pie using our Halloween pumpkin. It's delicious and quite easy. See my guide... "Use your pumpkin to make pie." Here it is draining just after I puréed it.

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I made a quadruple batch which makes 3 full-size pies & 6 mini pies OR 6 full size. The recipe I've shared here is for 2 pies.

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Proper consistency for your fresh puréed pumpkin...

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CRUST: Measure flour & salt in bowl. Add shortening and "cut in" to mix

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This is my favorite tool to cut shortening in.

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It mixes well and eventually becomes crumbly...

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Once it's crumbly, it's ready to add water.

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Drizzle cold water over mixture and stir in. Do not overdo water.

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Dough will stick together just right.

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I firmly believe a pastry cloth & covered rolling pin work best. (I store the used cloth in a plastic bag in freezer to keep fresh)

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Use plenty of flour to avoid sticking

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I've always uses the crust recipe from my Betty Crocker Cookbook.

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Don't worry about rips... You can patch with dough...

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Edging is the fun part

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Ginger, allspice, cinnamon & sugar give pumpkin the wonderful flavor. If you don't cook your own pumpkin, this recipe works for canned as well.

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Mix sugar, spices an egg into pumpkin and beat.

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Beat till well mixed.

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Gradually beat in milk till smooth.

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Sprinkle finely crushed ginger snap crumbs in bottom of crust. This keeps crust from getting soggy and adds a nice flavor too.

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I fold foil, cut, open and cover loosely over crust, exposing pumpkin.

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Covering edges of the crusts with foil prevents over-browning. Then ladle pumpkin mixture into crusts.

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I always make a few single serving pies for my husband to take deer hunting.

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Bake 450° 10 minutes, then lower oven temp to 350° baking 50 more minutes.

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Cool. Foil keeps crusts lighter. These freeze very well - plastic wrap over covered with foil wrapped snugly.

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If only I could share the aroma with you! See my Guide "carve a Jolly Jack-o-lantern to see what I did with that pumpkin in the background.

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Ingredients

2 Cups Pumpkin
1 Cup Sugar
2 Eggs
1 Teaspoon Salt
¾ Teaspoons Ground Ginger
Teaspoons Cinnamon
½ Teaspoons Allspice
¾ Cups Milk
CRUST ingredients
2 Cups Flour
1 Teaspoon Salt
Cups Crisco shortening plus...
2 Tablespoons Crisco shortening
4 Tablespoons Cold water
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