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Pumpkin Pie with Homemade Crust
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Pumpkin Pie with Homemade Crust

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Refrigerating Dough: 30 minutes
Total Time 1 hour 55 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Food Processor
  • Pie Dish
  • Hand mixer

Ingredients

Pie Crust:

  • 1 ½ cups of flour
  • ½ tsp salt
  • ½ tbs white sugar
  • 6 tbsp VERY COLD butter diced into small chunks
  • 2 tbsp + 2 tsp VERY COLD shortening
  • 3-4 tbsp ICE COLD water

Pie Filling:

  • 1 15 oz can of Pure Pumpkin Puree
  • ½ cup of brown sugar
  • ¼ cup of white sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 eggs
  • 1 12 oz can evaporated milk

Cinnamon Whipped Cream:

  • 1 pint of whipping cream
  • 3-4 tbsp white sugar
  • 1 tsp of cinnamon more if you want a stronger cinnamon flavor
  • 1 tsp vanilla extract

Instructions

  • Make the pie crust by placing the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter pieces and shortening. Pulse 10 to 12 times, until the butter is the size of peas. With the machine pulsing, pour the ice water down the feed tube and pulse until the dough begins to form a ball.
  • Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Make the pie filling, by combining pumpkin puree, brown sugar, white sugar, cinnamon, ginger, nutmeg, cloves, and eggs in a large bowl. Mix thoroughly. Slowly stir in the evaporated milk. Set aside.
  • Preheat the oven to 425 degrees.
  • Remove the dough from the refrigerator and roll it out on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place it in a pie dish, and unfold it to fit the pan. Crimp the edges with your fingers or a fork.
  • Pour filling into the pie crust and bake for 15 minutes.
  • Reduce the temperature to 350 degrees and bake for 40-50 minutes or until a knife inserted in the center comes out clean.
  • Cool on a wire rack for 2 hours. Serve immediately with cinnamon whipped cream or refrigerate until ready to serve.
  • Make the cinnamon whipped cream by beating all ingredients with a hand mixer for 5-7 minutes until fluffy and thick. Enjoy.