Homemade Fresh Pumpkin Pie

Directions Heat the oven to 400°F (200°C).

Make the pastry crust: Mix flour and salt in a bowl. Incorporate shortening with a pastry blender until coarse crumbs form. Mix in 3 tablespoons water one at a time until dough holds together. Use 1 tablespoon extra water if needed.

Lightly dust hands and form dough into a ball. Roll dough to 1/8 inch on a lightly floured surface. Put a 9-inch pie pan upside-down over the dough and cut a circle 1 1/2 inches larger with a sharp knife. Discard dough scraps and place pie pan aside.

Roll the circular dough around the rolling pin gently and place it right-side up over the pie pan. Gently unroll dough into pan bottom. Two hands should flute the dough around the top.

Making the filling: In a large bowl, mix pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt using an electric mixer. Pour into crust.

Bake 40–60 minutes in the preheated oven until a knife inserted 1 inch from the edge comes out clean. Avoid scorching the edges as the filling cooks by foiling them.

Serve after cooling at room temperature from the oven.

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