Pumpkin pie iorite pies. It is a texture thing for sure. I love to make it from scratch, using fresh pumpkin. Yum. It is quite easy to make. First I clean the pumpkin, usually a small sugar pumpkin. Carve out the stem, cut the pumpkin in half, remove the seeds and membranes, and then place in a large saucepan and add about 2 inches of water. Bring to a boil and cook until fork tender. Drain and scoop out the tastiest and freshest pumpkin possible. Then I make sure I use spices and a perfect pie crust. I am including the recipes for both the crust and the filling.
Single Pie Crust
1 cup flour
1/2 tsp. salt
1/3 cup Crisco
1/6 + a little more ice water, the colder the better
1. Mix flour and salt together with a fork.
2. Add Crisco and cut in with a knife and fork.
3. Continue mixing with a pastry blender. Chop fine.
4. Pour water into flour mix. Start with 1/6 cup of the water. Mix and form a ball. It should stick together but not be too sticky (sticky sticky as Mom states )
5. Wrap the ball in waxed paper and refrigerate for 2 hours.
6. Roll out in a circle on a floured surface. Make sure that the crust is about a 1/4 inch larger than the pie plate. Place in the pie dish and trim so that the edge hangs evenly over the side about 1/4 inch. Fold up and crimp with fingers or press with fork.
7. Place the pie filling in the crust. (Recipe to follow)
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground gingeg
1/2 teaspoon nutmet
1/4 teaspoon ground cloves
2 large eggs
2 cups pumpkin
1 can evaporated milk
1. Mix all ingredients in a bowl.
2. Pour into pie shell.
3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until it passes the inserted knife test.