Deb's Scratch Built Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Pie Crust: for 2 nine-inch pies3 C. unbleached all purpose flour1 C. vegetable shortening1/2 t. salt1/2 C. cold waterPie Custard: makes two deep dish 9-inch pies4 eggs2 cans evaporated milk3.5 C. fresh pumpkin (peeled, boiled, mashed, drained; or otherwise prepared)1.5 C. brown sugar2 t. cinnamon1 t. ginger1/2 t. ground cloves1 t. salt
Preheat oven to 425.
For crust: place flour and salt in medium sized bowl. Add shortening and cut into flour until incorporated and even-sized clumps are formed. Add cold water, small amounts at a time and toss with fork until a dry dough is formed. It should barely hold together when pressed with hands. Divide into two balls. Place ball on floured board and roll until a thin circle is formed. Place in pie plate, crimp edges and cut off remainder. Repeat with second ball.
For the custard: In a large bowl, beat eggs until frothy. Add evaporated milk and continue beating. Add pumpkin, sugar, salt and spices and beat until all ingredients are incorporated. Pour into prepared pie plates.
Bake at 425 for 10 minutes. Reduce heat to 350 and bake additional 40-50 minutes or until the custard is set and cracking around edges.
Serving Size: Makes 2 nine-inch pies, serving size is 1/8 pie
Number of Servings: 16
Recipe submitted by SparkPeople user DEBDOUC.
For crust: place flour and salt in medium sized bowl. Add shortening and cut into flour until incorporated and even-sized clumps are formed. Add cold water, small amounts at a time and toss with fork until a dry dough is formed. It should barely hold together when pressed with hands. Divide into two balls. Place ball on floured board and roll until a thin circle is formed. Place in pie plate, crimp edges and cut off remainder. Repeat with second ball.
For the custard: In a large bowl, beat eggs until frothy. Add evaporated milk and continue beating. Add pumpkin, sugar, salt and spices and beat until all ingredients are incorporated. Pour into prepared pie plates.
Bake at 425 for 10 minutes. Reduce heat to 350 and bake additional 40-50 minutes or until the custard is set and cracking around edges.
Serving Size: Makes 2 nine-inch pies, serving size is 1/8 pie
Number of Servings: 16
Recipe submitted by SparkPeople user DEBDOUC.
Nutritional Info Amount Per Serving
- Calories: 256.2
- Total Fat: 7.0 g
- Cholesterol: 53.2 mg
- Sodium: 196.6 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 1.5 g
- Protein: 6.6 g
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