PEGGI'S HOMEMADE DEEP DISH PUMPKIN PIE

Peggi Anne Tebben

By
@cookiequeen

Pumpkin pies are pumpkin pies, right? NOT!!
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!


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Comments:

Serves:

6 - 8 servings

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

*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

Directions Step-By-Step

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
2
Preheat oven to 375°.
3
Combine 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.
4
Pour 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.
5
Place foil or pie crust shields around crust.
6
Cook in center of oven for 25 minutes.
7
Remove shields & continue cooking for another 25 minutes or until set & no more jiggling in center of pie.
8
Cool on wire rack. Keep stored in fridge once cooled, as pumpkin pies tend to mold easily if left out.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American