I recently spent the afternoon with a girlfriend to show her how to make homemade pie crust for pumpkin pie. And she showed me how to make her mother-in-law’s Greek baklava, so it was a win-win afternoon of baking. I got my pumpkin pie recipe from my Mom, and we don’t take credit for the recipe; it comes from “the plaid cookbook” which is the edition of the Better Homes & Gardens cookbook my Mom acquired in the 1960s. Since pumpkin season is upon us, I thought it would be fun to re-post this traditional favorite. I always make a homemade pie crust, and the one thing I started doing differently is to add the entire can of pumpkin instead of perfectly following the original measurements.
Homemade Pie Crust
Sift together: 1+1/2 cups flour + 1/2 tsp salt.
Cut in: 1/2 cup shortening.
Add and toss lightly with a fork to mix dough: 4-5 Tbs cold water, adding and mixing 1 Tbs at a time.
Gather dough into a ball and knead a couple times. Do not over-handle the dough. Form dough into a disk; wrap in plastic wrap; refrigerate to chill while making pie filling…
After mixing pie filling, roll dough onto floured board; roll out enough that dough will hang over edge of pie dish. Roll pie dough onto rolling pin and lift gently to transfer rolled dough to pie dish. For pumpkin pie, I prefer to use a quiche dish. Fold extra dough under to make a finished edge, and crimp edges to make a pretty crust.
Pumpkin Pie Filling
1+1/2 cups canned 100% pure pumpkin (or the entire 15 oz can)
3/4 cup sugar
1/2 tsp salt
1+1/4 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
3 slightly beaten eggs
1+1/4 c whole milk
6 oz evaporated milk
Thoroughly combine the pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour pumpkin filling into unbaked pastry shell. Bake at 400* for about 50 minutes. Start checking the pie half way through baking time. When the crust begins to brown nicely, remove pie from oven and cover edges of pie with aluminum foil to prevent crust from burning while pie finishes baking. Return pie to oven to continue baking until knife inserted halfway between center and edge of pie comes out clean. Cool pie on wire rack.
Fresh Whipped Cream
Whip with electric mixer to thicken: 1 cup heavy whipping cream.
Whip in: 3 Tbs confectioners sugar + 1 tsp quality vanilla. (Tahitian vanilla is perfect.)
Whip a little more to thicken; be cautious not to over-beat the cream.
Pile over pie or serve on the side.
A couple notes: 1) When I was ready to learn how to make pie crust, my Mom came over and made it with me. And then I helped my friend. It’s best if an experienced baker will help on the first try, and then it takes practice to make a pretty pie crust. 2) Pumpkin pie for breakfast is the best Thanksgiving or dinner party leftover!