PEGGI'S HOMEMADE DEEP DISH PUMPKIN PIE
Peggi Anne Tebben
I chose two or three of the most popular ones from friends of mine, & one I had & was looking for it to taste like "Grandmother or Mom used to make". I added some ingredients & added more of existing ingredients & came up with a deep dish one, not a skinny one, that tastes great!
Featured Pinch Tips Video
- *single flaky pie crust
- 1 cup sugar
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 2 1/2 cups home canned pumpkin or store bought
- 1 (12 oz.) can evaporated milk or cream
- enough water added with canned milk or cream to make 2 cups total
- 3 eggs, slightly beaten
1*Prepare the pie crust: Place single crust in deep dish pie plate. If you have a darker one, preferably. They brown the crust better. I use a purple one.
*PEGGI'S FLAKY PIE CRUST
2Preheat oven to 375°.
3Combine all ingredients & mix with large whisk until smooth.
I can my own pumpkin. When I do, I make it in quart jars, but only fill the jar about 3/4 of the way full & that way I don't have to even measure, just dump it in. I don't worry if it is a little more or less, as it still comes out perfect every time.
4Pour as much as you can into deep dish pie crust without hiding the edge of crust. Freeze the remainder or split this between 2 pies & make 2 skinnier ones.
5Place foil or pie crust shields around crust.
6Cook in center of oven for 25 minutes.
7Remove shields & continue cooking for another 25 minutes or until set & no more jiggling in center of pie.
8Cool on wire rack. Keep stored in fridge once cooled, as pumpkin pies tend to mold easily if left out.