Print Friendly and PDF

Monday, November 5, 2012

Traditional Pumpkin Pie!

Hello everybody! How was your weekend? How are you feeling today? I hope that "exercising gratefulness" in November sticks with all of us and we turn it into a lifestyle! Thanksgiving should be part of our daily life!

So... I hope you are enjoying my Thanksgiving series (go back a couple of posts and you'll be able to see what I am talking about) ... Well... I've been sharing my Thanksgiving Menu with all of you... and the next item would be Lime Jell-o and then even Dinner Rolls... but I thought... I would postpone that for a little later and instead I am going to share with you a "Traditional Pumpkin Pie" recipe because we don't need to wait for Thanksgiving to enjoy it... am I right?

(I am using Libby's recipe for the filling)

Traditional Pumpkin Pie with Homemade Crust
Traditional Pumpkin Pie

First of all, let's make the crust! (skip all this if you are going to buy a "ready to bake" pie shell from the store)

(I use this recipe every time! You can use this for apple, cherry or your favorite pies too! just double it so you have enough for the bottom and top if necessary)

Mix in a large bowl:
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 tsp. sugar

Then cut in using the dough blender (or a fork):
3 tbsp. softened butter
3 tbsp. shortening
3 - 4 tbsp. ice water (just enough water to make the dough come together, once it forms a ball, stop adding water)

Chill the Pie Dough

Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.  

Let's make the filling!

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) Libby's 100% Pure Pumpkin
  • 1 can (12 fl. oz.) Evaporated Milk
  • Whipped cream  for garnish (optional).


MIX sugar, cinnamon, salt, ginger and cloves in a small bowl. Separately Beat eggs in a large bowl, stir in pumpkin puree and sugar-spice mixture. Gradually stir in evaporated milk until just incorporated. Set aside.

Rolling Pie Crust

Roll the dough until it is around 1/8th of an inch thick. Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan, shape it to fit the inside of the pan (and shape the borders with your fingers to make it look "wavy" like a traditional pie)

Now POUR filling into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving (homemade whipped cream is SOOOO good and easy to make! I'll share my recipe tomorrow, but again, don't stress about it... if you want to just buy the whipped cream already made, then it's your choice!).

Note: You can also buy a "ready to bake" pie shell from the frozen section in the store... but homemade of course it's better... although trust me... what matters most is that you don't fret about it... and if you want to save time and energy just buy the shell! I won't tell anybody!

© Paloma K.

No comments: