San's pumpkin pie

sandra parker

By
@spicy7

Everyone I know loves pumpkin pie I made this recipe years ago. When fall comes I love to bake it. This is my best pie crust I use ,it is tender and light.


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Comments:

Serves:

6

Prep:

1 Hr 15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 1/4 c
four
5 Tbsp
butter, cold
3 Tbsp
solid shortening ,white
1 tsp
sugar
1 pinch
salt
1
egg yolk
1 tsp
white vinegar
3 Tbsp
ice water
1 can(s)
15oz. pumpkin, plain
6 oz
evaporated milk
4 oz
half and half
2/3 c
white sugar
1/3 c
brown sugar, firmly packed
2 Tbsp
pure maple sugar
3 large
eggs ,room temperature
1 1/2 tsp
ground cinnamon
1/8 tsp
nutmeg
1/8 tsp
ground cloves
1 pinch
salt

Directions Step-By-Step

1
FOR CRUST- break butter off in small pieces add shortening, salt and sugar. With hands or pastry blender mix until small sand like texture. In a cup mix yolk, vinegar, and ice water. Make a well in the middle of flour pour in liquid blend then form into round disk, wrap ,cool in refrigerator 1 hr. roll to fit deep dish pie dish. PLACE FORMED CRUST in FREEZER 15MINS.TO FREEZE
2
MIX ALL PIE FILLING INGREDIENTS WITH MIXER UNTIL WELL BLENDED
3
PRE-heat OVEN 425 DEGREES- POUR FILLING IN PIE CRUST, ON LOWEST RACK BAKE 10 MINS, LOWER OVEN TO 350 DEGREES BAKE 50 MINS, I COVER MY CRUST AT 35 MINS. BAKING . COOL THEN REFRIGERATE SERVE WITH WHIPPED CREAM

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Hashtag: #Fall-favorite