Deb's Scratch Built Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Deb's Scratch Built Pumpkin Pie calories by ingredient
Introduction
Pumpkin pie made with fresh pumpkin and home made pie crust. Pumpkin pie made with fresh pumpkin and home made pie crust.Number of Servings: 16
Ingredients
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Pie Crust: for 2 nine-inch pies
3 C. unbleached all purpose flour
1 C. vegetable shortening
1/2 t. salt
1/2 C. cold water
Pie Custard: makes two deep dish 9-inch pies
4 eggs
2 cans evaporated milk
3.5 C. fresh pumpkin (peeled, boiled, mashed, drained; or otherwise prepared)
1.5 C. brown sugar
2 t. cinnamon
1 t. ginger
1/2 t. ground cloves
1 t. salt
Tips
White sugar may be used but I prefer the richness and added flavor of the brown sugar.
Directions
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.