For the pie filling
- 1 medium pumpkin
- 2 eggs
- 1 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 (12 fluid ounce) can evaporated milk
- 2 1/2 cups flour
- A little more than 3/4 shortening (packed tightly)
- 1/2 tsp salt
- 6-7 tbsp cold water
Cut your pumpkin in half, scoop out seeds and lay face down on a foil covered pan. Roast at 400 for 35-45 min. Let cool a little bit and scoop out the innards. Process them until smooth. They can be frozen or you can refrigerate for up to a week.
I believe I used this recipe in the apple pie. Cut the shortening into the flour and salt with a pastry cutter. Once mixture is pea sized add the water one tbsp at a time until dough forms. Don't over mix. Cut the dough ball in half and roll one half out. Lay in a 9 inch pie pan.
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stirring well after each addition. Pour mixture into the uncooked pie crust. Place a strip of aluminum foil around the edge of the crust to prevent over browning. Bake 10 minutes at 450 degrees, then reduce the oven temperature to 350 degrees and bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
The pie crust recipe makes 2 pies. The leftover crust tastes rolled out, sprinkled with brown sugar and cinnamon/pumpkin pie spice. Cook until golden brown.
Adapted from allrecipes.com
More Pictures To Come!!