This morning and early this afternoon, I made my first pumpkin pies for the year. I was doing on my own for the first time ever, but there weren't any problems. At least, there weren't any that won't be apparent before tomorrow.
As we've moved into fall, I've been anticipating posting my pumpkin pie recipe. People really seem to enjoy it, so I often get asked to make it. This year, with the blog up and running, I'm going to post it in one place for everyone to see.
I should quickly give credit where it's due, and say that I got the recipe from my sister Olivia, who in turn adapted it from the recipe on the cans of Libby's Pumpkin Mix. However, Olivia made a crucial modification to the recipe that makes all the difference.
Let me know how it turns out, if you decide to use it.
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This is the complete two-part pumpkin pie recipe. Whether you use this recipe or pass it on to anyone else, PLEASE READ THIS WHOLE RECIPE BEFORE BAKING. This recipe will make two pies.
Part 1: Crust (courtesy of The Los Angeles Times California Cookbook)
Ingredients-
* 2 cups flour
* 1/2 teaspoon salt
* 1/2 cup shortening
* 1/2 cup butter
* 4 tablespoons cold water (keep a glass of ICE WATER for this)
1. Combine sifted flour and salt in a bowl. Cut in shortening and butter until lumps are pea-sized (use pastry cutter, if available). Add water and stir with a mixing spoon until mixture is moistened; add more water 1 tablespoon at a time, if more water is needed. Make sure the pastry is malleable, but not too wet. Press pastry into a ball, then cut into two even portions. Place dough balls onto plates, cover with aluminum foil, and chill in refrigerator for 45 minutes.
2. While pie crust mixture is chilling, prepare pie filling (as will be described in Part 2).
3. After 45 minutes, take the pie crust pastry from the refrigerator. Roll out the pastry on a well-floured board using a well-floured rolling pin. (At this point, preheat the oven at 400 degrees for exactly 10 minutes, so you may have to work very quickly.) Carefully transfer pastry into pie pans, and gently press into place. Trim off any excess pastry so that it will not hang over the edge of the pan. Pierce pastry all over with a fork. Carefully pour pie filling into the pastry, being sure not to fill the pastry to the top.
4. Making sure the oven rack is second from the bottom, place the two pies next to each other in the oven. Bake at 400 degrees for 15 minutes, then turn oven down to 325 degrees and continue to bake for 25 minutes. After 25 minutes, check pie by piercing center of pie with toothpick. If the toothpick picks up wet filling, continue to bake the pies, checking them again every 4-6 minutes. When the toothpick comes out of the pie more or less clean, the pie is done.
Part 2: Filling (you will need three bowls: small, medium, and large)
NOTE: You will be making the filling while the pie crust pastry is chilling in the refrigerator.
Ingredients-
* Canned pumpkin (either one 29-ounce can or two 14.5 ounce cans)
* 2/3 cup sugar
* 2-1/2 tsp. ground cinnamon
* 1-1/2 tsp. ground ginger
* 3/4 tsp. ground cloves
* 2 cans condensed milk (do not substitute evaporated milk)
* 4 eggs
1. In the small bowl, combine sugar, cinnamon, ginger, and cloves, sifting each spice as it is added.
2. In the medium bowl, add the condensed milk and mix in each egg one at a time.
3. In the large bowl, mix the pumpkin and the sugar-spice mixture together, adding the sugar-spice a little bit at a time. When that is mixed, pour in the milk-egg mixture. Fold the milk-egg mixture into the pumpkin-spice mixture using a baking spatula until the mixture becomes a uniform light orange. At this point, go back to Part 1, step 3 to finish pies.
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Good luck, and May God bless your Thanksgiving.
