Sunday, November 27, 2011

13 Thanksgiving pumpkin pie!

First off happy Thanksgiving everyone! Now I took a lot of pictures and then I forgot my camera at my grandmoms house (oops! I'll get it back on Saturday though). But I did download pictures of cooking the pumpkin already and my mom let me use her camera to take pictures of the pie. I'll probably put more up later but until then I have the ones I already downloaded. I'll put the recipe up now too. Anyone who wants to make one from pumpkin it really isn't that hard. Honestly the hardest part for me was cutting the pumpkin! When I poured the filling into the pie shell it was like broth, super thin, but it did firm. And definitely put the foil around the edges it looks burned if you don't. To clarify I made 2 actual pies and 3 batches of filling because I made the cute mini pies that you make in mini cupcake tins. I didn't make any of the crust though either my sister Mads or my mom did because whenever I make it by myself or help make it the pie crust gets messed up. I promise I will have more pictures soon!

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
For the pie crust
  • 2 1/2 cups flour
  • A little more than 3/4 shortening (packed tightly)
  • 1/2 tsp salt
  • 6-7 tbsp cold water
Cook your pumpkin:
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.

Pie Crust:
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.

Pie Filling:  
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

More Pictures To Come!!

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