Post by Loupy on Nov 7, 2011 12:46:57 GMT -7
Homemade Fresh Pumpkin Pie
By: Randy Scott
Photo by: PatiO
"This recipe is made from fresh pumpkins, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving."
Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr
Serves: 16
Recipe Yield 2 pies
Ingredients
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt.
Cut shortening into flour, add 1 tablespoon water to mixture at a time.
Mix dough and repeat until dough is moist enough to hold together.
With lightly floured hands shape dough into a ball.
On a lightly floured board roll dough out to 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 on to the pie pan.
Unroll, ease dough into the bottom of the pie pan.
In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt.
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.
Footnotes
To Prepare the Mashed Pumpkin:
Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher.
Nutritional Information
Calories: 276
Total Fat: 15.5g
Cholesterol: 33mg
Sodium: 256mg
Total Carbs: 30.1g
Dietary Fiber: 1g
Protein: 4.8g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
By: Randy Scott
Photo by: PatiO
"This recipe is made from fresh pumpkins, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving."
Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr
Serves: 16
Recipe Yield 2 pies
Ingredients
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt.
Cut shortening into flour, add 1 tablespoon water to mixture at a time.
Mix dough and repeat until dough is moist enough to hold together.
With lightly floured hands shape dough into a ball.
On a lightly floured board roll dough out to 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 on to the pie pan.
Unroll, ease dough into the bottom of the pie pan.
In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt.
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.
Footnotes
To Prepare the Mashed Pumpkin:
Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher.
Nutritional Information
Calories: 276
Total Fat: 15.5g
Cholesterol: 33mg
Sodium: 256mg
Total Carbs: 30.1g
Dietary Fiber: 1g
Protein: 4.8g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
