Brooding over How to make Pumpkin Pie? Worry no more for your solution has arrived. This is an Easy Pumpkin Pie Recipe that is straightforward and as a matter of fact easy to understand. Therefore, if you really want to know How to make Pumpkin Pie, I can guarantee that this is the Best Pumpkin Pie Recipe that is counting on. Since this is a Homemade Pumpkin Pie, there won’t be much of machines involved, for instance, you will only need a rolling pin to roll out the dough, no complex machine whatsoever. This doesn’t mean that the end product of the Homemade Pumpkin Pie is anything different from those you buy from the stores, as a matter of fact, this one here tastes much sweeter.
The following Pumpkin Pie Recipe is the best ever recipe as far as a Pumpkin Pie Recipe is concerned. You may dispute this fact maybe because you haven’t had an encounter with this one-in-a-lifetime Pumpkin Pie Recipe. Not only is this recipe end at the ingredients and the method of preparation, it also goes out of its way and show you how to even make mashed pumpkin. This is one of the reasons among many why this Pumpkin Pie Recipe is one of kind.
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- 1 1/3 cups all-purpose flour
- 3 1/2 tablespoons cold water
- 1/2 teaspoon salt
- 1/2 cup shortening
- 2 cups mashed, cooked pumpkin
- 2 eggs, beaten
- 1 (12 fluid ounce) can evaporated milk
- 1/2 teaspoon salt
- 1/21/2 teaspoon ground nutmeg teaspoon ground ginger
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
Method of Preparation
The first thing you want to do is to heat the oven to 400 F or 200 degrees C if you will.
After preheating the oven, the next thing to do is to prepare the pumpkin pie crust, to prepare the crust, you will mix the added salt to the flour and add the cold water measuring 1 tablespoon, adding 1 at a time. The approximate amount of the tablespoons needed ranges from 3 to 4 tablespoons. Mix the dough repeatedly until it gets moist enough and cohesive.
Sprinkle your hands lightly with flour, and by your hands, mold the dough into a round shape. Flour a clean board lightly and on it roll the dough using the rolling pin to about 8 or 9 inch thick and then with a very sharp knife, cut the dough into one and a half inch larger than the upside-down 8- to 9-inch pie pan. Carefully roll the dough around the rolling pin and transfer it onto the pie pan with the right-side up. On the pie pan, unroll the dough easing it into the bottom of the pie pan.
Beat in the eggs, pumpkin with evaporated milk, cinnamon ginger, nutmeg in a large bowl and salt with an electric mixer or immersion blender, mix well and pour into a prepared crust. Bake the dough for about 40 minutes until it gets non-sticky to a knife inserted 1-inch into it from the edge.
NOTE* suppose you have an extra-large pumpkin, you may want to repeat this procedure twice or thrice depending on the size of your pumpkin. However, to prepare mashed pumpkin, this is what you are supposed to do.
Take a skin-onraw pumpkin of about 1 and ½ pounds so as to get 2 cups of mashed pumpkin. Cut the pumpkin into two halves and poon out the seeds and stringy portions and cut it into lumps. Heat the pumpkin to a boil in a saucepan with 1- inch of boiling water over medium heat, reduce the heat to low, cover the saucepan and simmer for about 30 minutes or wait until it gets tender.
Drain the excess remaining water off the saucepan, cook the pumpkins and peel the skin off, return the pumpkins into the sauce and with a potato masher or a food mill, mash the chunks.