Pumpkin Pie From Scratch

So, after posting what we do with the pumpkin seeds, I thought I might as well post our favorite pumpkin pie recipe too. I just baked one today, it's just yummy !

The crust is for a 9'' pan, the filling is for two 9'' pies. I find it convenient to have one pie filling sitting in the fridge or freezer as making pie crust is really a matter of a few moments only, and so the second pie is always ready very quickly :)

Pumpkin Pie

For the crust: (for one 9'' pie pan)

• 1 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 4 tablespoons cold water

Mix ingredients, knead into a ball with cold hands, spread in the pie pan.

For the filling: (enough for 2 pies)

• 1 recipe pastry for a 9 inch single crust pie
• 3 eggs
• 1 egg yolk
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream
• 2 cups pumpkin puree

Preheat the oven to 425F.

Beat eggs in a large bowl, add both kinds of sugar, mix well. Add salt and spices. Instead of the individual spices you can add 2 1/4 tsp of pumpkin pie spice. Mix well. Add milk, cream and pumpkin puree, mix well. The mixture will be rather liquid. Pour into the pie pan.

Bake pie for 10 minutes at 425F, then reduce heat to 350F and bake for an additional 40-45 minutes, or until the filling is set.