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Pumpkin Pie

November 22, 2009
tags: ,

I’m excited.

I’m excited that I was able to make pastry and roll it this thin without it falling apart and create two beautiful pie shells for Pumpkin pies!

Pie Pastry ~ makes one double crust or two pie shells

  • 2 cups all purpose flour
  • 3/4 cup vegetable shortening
  • 2 tbsp sugar
  • 1 tsp salt
  • 4-6 tbsp ice water

Mix the flour, sugar and salt.  Cut the shortening into the flour mixture using a pastry blender or two knives until the mixture is crumbly and there are some pea size bits of shortening remaining.   Drizzle 4 tbsp of ice water over the dough and using a fork, bring the flour mixture from the bottom of the bowl up to the top and gently compress together with the fork.  Add more water as needed until the dough comes together.  Pat the dough into 2 round discs and wrap in plastic wrap.  Chill for 30 minutes.

Working on a floured surface, roll the dough large enough to fit your pie plate.  Trim and crimp the edges of the pie shell with your fingers.  Place in the freezer for 20 minutes.

While the pie shells are chilling, preheat the oven to 425 degrees.

Pumpkin Pie filling recipe from the Royal City Pumpkin Puree Can.

  • One 796 ml can of pumpkin puree (not pumpkin pie filling)
  • 1 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 1/2 cup firmly packed light brown sugar
  • 4 eggs
  • 1 cup cream
  • 1 1/2 cups milk, scalded

In the bowl of a mixer, combine the pumpkin, sugar and spices and mix well.  Beat eggs lightly and mix with cream.  Stir the egg mixture into the pumpkin mixture.  Scrape the bowl with a rubber spatula to be sure everything is well combined.  Add the scalded milk and stir until just blended. 

Remove pastry from the freezer and pour the pumpkin evenly into the two pie shells. 

Bake for 15 minutes at 425 degrees and then reduce the heat to 350 degrees and bake for an additional 55 to 60 minutes until a knife inserted in the middle comes out clean.

One Comment leave one →
  1. Shannon Perykasz permalink
    October 18, 2011 4:11 pm

    I’m going to attempt this on the weekend, with my firned Amt, wish us luck 🙂
    I’ll let you know how it turns out.

    PS- I love using receips from your website, thanks for doing what you do.

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