Pumpkin Pie

It’s still 90F this week in Texas but I’m still calling it the beginning of pumpkin season.  Got my Halloween decorations up. Oh my Gourd, it’s pumpkin time!

I’ve tried so many different pumpkin recipes. Roasting pumpkin pie pumpkins and making crusts from scratch, doing all the different techniques and combos.  But nothing beats the taste of just cracking open a can of Libby’s, adding some evaporated milk, spices, eggs and sugar, and dumping that goodness into some pie crust.

Pumpkin Pie

Ingredients:

• 1 15oz can of pumpkin
• 1 12oz can evaporated milk
• 2 eggs, beaten
• 1/2 c. Sugar
• 1 tsp Cinnamon
• 1/2 tsp ground Ginger
• 1/4 tsp ground Clove
• Dash of ground nutmeg
• 1/4 tsp salt
• Pie shell (see below for recipe)

Directions:

1. Combine milk, eggs, sugar and spices in a large bowl. Beat on medium with an electric mixer until sugar dissolved. 
2. Mix in pumpkin
3. Pour into prepared pie shell and bake at 350F for one hour or until set

Hybrid Butter/Shortening Pie Crust

(Makes 2)

Ingredients:

• ~4 cups all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 8 tbs Cold butter, cut into small cubes
• 1/4 c cold Crisco
• Ice water

Directions:

1. Sift flour, baking soda and salt.
2. Cut in cold butter and shortening. 
3. Add ice water, 1/4 cup at a time until dough just comes together. 
4. Divide dough into half. Refrigerate any unused portions wrapped tightly in plastic wrap. 
5. Roll out one portion at a time onto a floured surface, until about 1/4” thickness
6. Drap over pie crusts. Trim and crimp edges