Thanksgiving Favorites: Fresh Pumpkin Pie

Thanksgiving Favorites: Fresh Pumpkin Pie

Few flavors epitomize the Fall season quite like pumpkin.  It's E-V-E-R-Y-W-H-E-R-E right now: Pumpkin Spice Lattes, Pumpkin Bars, Pumpkin Rolls, Pumpkin Bread.

This pie is a perfect addition to your Thanksgiving spread, topped with whipped cream.  Ditch that canned pumpkin, roll up your sleeves, and let's start baking!

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Fresh Pumpkin Pie {adapted from Ruth and Beth's recipes} Printable Recipe available through my site

makes: 1 deep dish pie

 

Ingredients (crust):

2 cups all-purpose flour

1/2 cup butter

3/8 cup shortening

1 1/2 tablespoons white sugar

1 teaspoons salt

1/4 teaspoon cinnamon

1 egg

1/4 cup water

 

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Directions:

1) Cut the butter into small slices.

2) In a mixing bowl, blend together the flour, salt, cinnamon and sugar.  Add in the butter, shortening, egg, and water. Mix until well blended **Note: if the dough easily sticks to the side of your bowl, add more flour {a little at a time}, until it pulls off of the sides**.

3) Cover the dough and refrigerate.

 

Ingredients (filling):

1 sugar pumpkin

1 (12oz.) can evaporated milk

1 teaspoon vanilla extract

1/2 cup brown sugar

1/3 cup white sugar

2 teaspoon ground cinnamon

1/2 teaspoon cloves

1/2 teaspoon ground ginger

1 teaspoon all-purpose flour

2 eggs

1/2 teaspoon salt 

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Directions:


1) Preheat the oven to 325 degrees.

2) Cut the pumpkin in half and remove all of the seeds.  Line a baking sheet with foil and grease it {I usually need 2 tablespoons of vegetable oil}.  Place the pumpkin halves open-side down, onto the foil.

3) Bake in the preheated oven for 40 minutes.  Cool until just warm enough to handle, and use a spoon to scrape out the pulp.  Turn the oven up to 450 degrees.

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 4) In a blender, mix in the pumpkin puree, milk, vanilla, white and brown sugars, cinnamon, cloves, ginger, flour, eggs and salt.  Blend for 1 minute.

5) Take the pie crust out of the fridge, and roll it out, into a deep dish pie pan.  Pour in the pie filling and place the pie in the preheated oven.

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****Pro tip: If you want to decorate the top of the pie with crust cut-outs, bake them separately, and add them after the pie is completely cooked.  In the photos below, the one on top had the crust cut-outs added toward the end of cooking.  When the pie cooled, the cut-outs caused cracking.  It definitely didn't look as good as the one shown on the bottom, wherein I waited until the pie was completely cooked, before adding them.****

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What's your favorite pumpkin treat?

 

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