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Pumpkin Pie; recipe and options

  1. Tools
    1. All measurements are in the English system (teaspoons, tablespoons, cups, degrees Fahrenheit, inches)
    2. Crust-------------------
    3. Two nine inch pie pans
    4. Waxed paper
    5. Rolling pin
    6. Pastry blender
    7. Filling---------------------
    8. Sturdy mixing bowl, 2 quart or larger
    9. Heavy mixing spoon
    10. Measuring spoons, measuring cups
    11. Conventional oven that can sustain 375 degrees
    12. Spatula, cooling rack

  2. Ingredients
    1. Phase 1: crust
      1. xx Crisco
      2. Two cups white flour
      3. 1 teaspoon salt
      4. 5 to 6 tablespoons of cold water

    2. Phase 2: pumpkin filling
      1. 1 can of pumpkin puree (Libby's, usually, 28 oz)
      2. xx ground cinnamon
      3. yy ground nutmeg
      4. zz granulated sugar
      5. 2 tins evaporated milk (ww oz)
      6. Four eggs

  3. Preparation
    1. Phase 1: prepare crusts
      1. Measure the flour into a medium bowl. Add the salt. Stir together.
      2. Add in slices of Crisco up to the required amount.
      3. Use a pastry blender to incorporate the Crisco into the flour-salt mixture.
      4. When the mixture is down to small pea sized chunks, add water one Tablespoon at a time.
      5. Continue with the pastry blender.
      6. Add water one Tablespoon at a time. Mix. Continue.
      7. When the pastry is an a uniform, fairly dry mass, knead into a ball.
      8. Cut the ball in half.
      9. Roll out each half thin enough to line the 9 inch pie pans.
      10. Fit the pastry in the pie pans.

    2. Phase 2: pumpkin filling
      1. Pour the pumpkin puree into a large bowl.
      2. Mix the sugar and the spices together in a small bowl.
      3. When uniformly mixed, pour into the pumpkin puree.
      4. Mix the sugar spice mix into the puree.
      5. Add the eggs. Mix thoroughly.
      6. Pour a small amount of evaporated milk into the mix.
      7. Mix thoroughly. Add more evaporated milk. Mix.
      8. Continue until all of the two cans in incorporated.

  4. Baking
    1. Pre-heat the oven to 425 degrees.
    2. Pour the filling in equal measures into the pastry lined pie plates.
    3. Cook for 15 minutes.
    4. Reduce temperature to 350 degrees.
    5. Continue cooking for 40 to 50 minutes.
    6. Check that the pie is done in the centre.

  5. Post-baking
    1. Let the pies cool on wire racks for at least an hour.
    2. Serve with fresh whipped cream.