Recipe of the Issue: Grandma’s Killer Pumpkin Pie

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Recipe of the Issue: Grandma’s Killer Pumpkin Pie

Marissa Soto, News Editor

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Pie Crust Ingredients:

2 cups flour

1 teaspoon salt

¾ cup chilled shortening

4-8 tablespoons ice cold water

Directions:

  1. Blend flour and salt into a mixing bowl.
  2. Cut chilled shortening into flour mixture using two butter knives in an up and down chopping motion until mixture resembles coarse crumbs with some pea size pieces.
  3. Sprinkle half of the ice water over the flour mixture.
  4. Use a fork to stir flour mixture and water, making sure to bring the mixture from the bottom of the bowl to the top. Moisture must be evenly distributed throughout the flour mixture.
  5. Press the chunks down to bottom of the bowl with a fork. Continue to add more water by the tablespoon, until dough is moist enough to hold together when pressed.
  6. Divide dough in half for two pie crusts. Roll the two halves into to separate balls, wrap them in plastic wrap and refrigerate for 30 minutes.
  7. Take one of the dough balls out of the refrigerator and flatten into a round disk by rolling it out on a lightly floured surface. Make sure you roll out the dough 2” wider than the pie pans for the bottom of the crust. (For ease in transferring crust into pie pan, roll out the dough between two pieces of wax paper.)
  8. After rolling out the dough, transfer the dough to the pie pan by rolling the dough around a rolling pin and unrolling it over the pie pan. If you used wax paper, peel one side of the wax paper off and gently place dough over pie pan then peel off second sheet of wax paper.
  9. Trim edges of dough around pie for uniformity.
  10. Fold edge of dough under, fluting the dough as you go along by pinching it between your two index fingers.

Pie Ingredients:

29 oz of fresh cooked pumpkin

1 ½ cup white sugar

4 teaspoon pumpkin spice

1 teaspoon salt

4 large eggs

2 (12 oz) cans of evaporated milk

2 9” inch pie pans

Directions:

  1. Preheat oven to 425 degrees
  2. Combine sugar, salt, and pumpkin spice into a small mixing bowl.
  3. Crack and lightly beat eggs in a large bowl.
  4. Stir the eggs into the dry ingredient mixture.
  5. Slowly stir the evaporated milk into the bowl with the eggs and the dry ingredients.
  6. When thoroughly mixed, pour the final mixture into the pie pan with the pie crust already in it.
  7. Bake for 15 minutes then reduce the oven temperature to 350 degrees.
  8. Bake 40 to 50 minutes or until when a toothpick is inserted, it comes out clean.
  9. Cool for 2 hours.
  10. Can be refrigerated or served immediately.
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Recipe of the Issue: Grandma’s Killer Pumpkin Pie