FRESH PUMPKIN PIE
Steps:
- Crust: Cut Crisco into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added, if necessary.) Gather pastry into ball; shape into flattened round on lightly floured cloth covered board. Roll pastry two-inches larger than inverted 9-inch pie plate. Fold pastry into quarters; place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry one-inch from rim of plate. Fold and flute edges. Pie: Preheat oven to 375a. 1. Cut pumpkin in pieces and remove seeds. Boil until tender (like you would potatoes). Drain and cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Firmly pack pumpkin when measuring, being sure to drain off excess liquid. 2. In a large bowl, slightly beat eggs and add evaporated milk. Add brown sugar, salt, ginger, nutmeg, cinnamon and pumpkin puree. Stir well after each addition. 3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. 4. Bake 375 degrees for 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. 5. Cool pie, and refrigerate overnight for best flavor.
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Jose Jackson
[email protected]★★★★★
Courage Amanyo
[email protected]This pumpkin pie is the best I've ever had. I'll definitely be making it again.
Rubal Khan
[email protected]I followed the recipe exactly and my pie turned out perfectly. Thanks for sharing!
Carson
[email protected]I'm not sure what I did wrong, but my pie turned out really dry.
Haji Abdul malek
[email protected]This pie is a bit too sweet for my taste, but I'm sure others will love it.
Brenda Cuffy
[email protected]I love that this recipe uses fresh pumpkin. It makes a big difference in the flavor.
ST Ripon
[email protected]This pumpkin pie is the perfect fall dessert.
danny martinez
[email protected]I made this pie for a bake sale and it sold out in no time.
Tina Nkwachukwu
[email protected]This pie is so easy to make, even a beginner can do it.
feezah ibrahim
[email protected]I added a little extra cinnamon to the filling and it was perfect.
Brown-y__x__ Brown-y
[email protected]I had some trouble finding fresh pumpkin, so I used canned pumpkin instead. It still turned out great.
Mehdi456 Tv
[email protected]The crust was a little too crumbly for my taste, but the filling was excellent.
Cass
[email protected]This recipe is a keeper. I'll be making it every year from now on.
Jenny Hulsey
[email protected]I'm not a huge fan of pumpkin pie, but this one changed my mind. It was so good!
Suzan Mohamed
[email protected]I made this pie for a potluck and it was gone in minutes. Everyone raved about it.
Mudassir Mudassir
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved it.
Anish Wasu
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The fresh pumpkin flavor really shines through.
Waqar Ul Hassan
[email protected]This pumpkin pie was absolutely delicious! The crust was flaky and buttery, and the filling was perfectly spiced. I will definitely be making this again for Thanksgiving.