Remember when I first started this blog and I said I would be blogging about pumpkin pie? Well the wait is over. I've been seeing more long-neck pumpkins in the store each week and I realized I still have most of the pumpkin still in the freezer from last year. So today I decided to make some pumpkin pie. The recipe comes from J's grandmother. Last year I had a pie making tutorial and learned how to make pumpkin pie and pot pie. My grandmother told me that they used to have pumpkin pie and squash pie at Thanksgiving. I've never liked pumpkin pie, but this is what her family would have called squash pie. Whatever you decide to call it, it's still delicious!
Pumpkin Pie (makes 2 pumpkin pies)
1 recipe double pie crust
2 eggs beaten
2 cups long-neck pumpkin puree
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon divided
1 can evaporated milk (13 oz.)- I used fat free but J claims this ruined the pie, but I can't taste the difference
1 tsp vanilla
- Place each crust into a 9" pie plate. Flute edges or embellish to your liking (I forgot and it tasted just as good, of course :P ).
- Mix filling ingredients in order given. Pour into pie shells (the filling make approx. 1 quart total so half in each. If you have a large mearsuing bowl with a spout it's best to use it to be more precise)
- Bake in a preheated oven at 425 degrees for 15 min. Reduce temperature to 350 and bake another 45 min or until knife comes out clean. Cool and serve,with whipped cream if you like.
Pie Crust: 2 cups flour, 1 tsp salt, 2/3 cup + 2 tbsp shortening, 1/4 cup cold water
Mix flour and salt in a bowl. Cut in shortening with pastry blender, sprinkle with water 1 tbsp at a time. Gather dough together with hands and be sure to get all the dough form the sides of the bowl. Press firmly into a ball. Roll out for two 9" crusts.