san's pumpkin pie

glen burnie, MD
Updated on Nov 23, 2013

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 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
  • Step 2
    MIX ALL PIE FILLING INGREDIENTS WITH MIXER UNTIL WELL BLENDED
  • Step 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

Discover More

Category: Pies
Ingredient: Dairy
Method: Bake
Culture: American

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