Homemade Fresh Pumpkin Pie

By pschirk

Ingredients

• Pastry for Single-Crust Pie:
• 1-1/3 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup shortening
• 3-1/2 Tablespoon cold water
• Filling:
• 2 cups mashed, cooked pumpkin
• 1 (12 fluid ozx) can evaporated milk
• 2 eggs, beaten
• 3/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Details

Servings 1
Preparation time 20mins
Cooking time 60mins
Adapted from allrecipes.com

Preparation

Step 1

1 - Preheat oven to 400 degrees F (200 degrees C).
2 - Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
3 - With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1-1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
4 - In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.