Thanksgiving Dessert: Pumpkin Pies

I love pie and pumpkin pie is by far my favorite pie. One of my favorite things about the holiday season is pumpkin pie. (Even though all ingredients are available all year around, no one has heard my protest to make pumpkin pie a yearly pie.) Delicious pumpkin pie.

Pumpkin pie

This is a combination of a recipe for pie crusts from my maternal grandma and a variation on the pie recipe from the back of Libby’s pumpkin.

Favorite Pie Crust

Makes 4 or 5 pie crusts depending on your pan size.

Ingredients:

4 cups flour
2 cups shortening
1 tbsp sugar
1 1/2 tsp salt
1/3 cup water
1 beaten egg
1 tbsp white vinegar

Mix together flour, shortening, sugar, and salt with a fork until crumbly.

Mix together flour, shortening, sugar, and salt with a fork until crumbly.

Combine water, egg, and vinegar.

Combine water, egg, and vinegar.

Add to flour mixture. Gently combine above ingredients to form a ball of dough.

Gently combine above ingredients to form a ball of dough.

Make the pie crust.

Make the pie crust.

Pumpkin Pie

Makes 2 pies.

Ingredients:

1 1/2 cups sugar
1 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp all-spice
4 large eggs
1 can pure pumpkin (29 oz)
2 cans evaporated milk (12 oz each)
2 unbaked 9″ inch pie crusts

Preheat oven to 425°.

Mix sugar, salt, cinnamon, ginger, cloves, and all-spice in a small bowl.

Mix sugar, salt, cinnamon, ginger, cloves, and all-spice in a small bowl.

Beat eggs in a large bowl. Stir in pumpkin.

Stir in pumpkin.

Stir in sugar-spice mixture.

Stir in sugar-spice mixture.

Gradually stir in evaporated milk. (Jason assists as stunt cook.)

Gradually stir in evaporated milk.

Mixture all stirred and ready

Pour into pie shells.

Pour into pie shells.

Bake for 15 minutes. Reduce temperature to 350° and bake 40-50 minutes or until knife inserted in center comes out clean.

Cool on wire rack for 2 hours. Server immediately or refrigerate.

Cool on wire rack for 2 hours.

Related Posts with Thumbnails
This entry was posted on Saturday, November 29th, 2008 at 6:49 pm and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Thanksgiving Dessert: Pumpkin Pies”

  1. […] Jason and I went on a little pie loving streak as we were watching Twin Peaks, and this Cauliflower-Cheese Pie was one of the many I made. This yummy pie isn’t the most healthy vegetable pie, but it is delicious and not too hard to make. Recipe is originally from the Moosewood Cookbook and calls for a grated potato crust, but I rebelled and just used my grandma’s flour pie crust. […]

  2. […] the pie crust, I used my grandma’s flour crust recipe. Which is great as it makes 4 to 5 pie crusts and is easy to refrigerate or freeze if you need to […]

Leave a Reply

Additional comments powered by BackType