san's pumpkin pie
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.
prep time
1 Hr 15 Min
cook time
1 Hr
method
Bake
yield
6 serving(s)
Ingredients
- 1 1/4 cups four
- 5 tablespoons butter, cold
- 3 tablespoons solid shortening ,white
- 1 teaspoon sugar
- 1 pinch salt
- 1 - egg yolk
- 1 teaspoon white vinegar
- 3 tablespoons ice water
- 1 can 15oz. pumpkin, plain
- 6 ounces evaporated milk
- 4 ounces half and half
- 2/3 cup white sugar
- 1/3 cup brown sugar, firmly packed
- 2 tablespoons pure maple sugar
- 3 large eggs ,room temperature
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 pinch salt
How To Make san's pumpkin pie
-
Step 1FOR 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
-
Step 2MIX ALL PIE FILLING INGREDIENTS WITH MIXER UNTIL WELL BLENDED
-
Step 3PRE-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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes