Two Homemade Pumpkin Pies With Crust

Growing up, it was always my job to make the pumpkin pies. I am still the only one who will make a pie at our house with the traditional pastry crust. My son makes the cherry pie with an easy, spicy crust. I will be sharing that crust recipe shortly. Please note that it will also work to make a pumpkin pie as well.

Pie Crust Ingredients Makes 2

3 c. flour
3/4 tsp. salt
2 Tbsp. white sugar
1 c. shortening or lard
3 to 4 Tbsp. cold water

Pumpkin Pie Ingredients

4 eggs
3/4 c. brown sugar
3/4 c. white sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 (29 oz.) can pure pumpkin
2 (12 oz.) cans evaporated milk

Directions

Preheat the oven to 350°. 

Make the pie crust first. 

In a bowl, mix the flour, salt and sugar together.  

Add the shortening. Using a pastry knife or two knives held together, cut the shortening into the flour until it resembles small peas. 

In a small bowl, beat the egg, vinegar and water together. Pour into the flour mixture and mix with a fork until a soft dough forms. If the dough is too wet, add some flour. Try about a teaspoon at a time to get it to the right consistency. If the dough is too dry, pour in a small amount of water. You want to lightly mix until the dough sticks together. It is important not to over mix or the dough will be tough. Wrap in plastic wrap or place in a plastic bag and put the dough in the refrigerator for about an hour for easier rolling.

Divide the dough in half.

On a lightly floured surface, roll out one ball of dough into a 12-inch circle. Fold into quarters. Place dough into a 9-inch pie pan. Carefully unfold dough, so it covers the bottom and sides of the pie pan.  Trim crust to 1/2 inch from the edge of the pan, then crimp or flute the edge. Repeat with the second crust.

Pierce the bottom of the crust with a fork.

Bake pie crusts at 350° for 8-10 minutes. Remove from the oven.  This prevents the crust from being soggy. 

While the crust is baking, it is time to prepare the pumpkin filling.

In a large bowl, beat the eggs until they are lemon colored. Mix in the brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, and cloves. 

Stir in the pumpkin and mix well.

Slowly pour in the evaporated milk, stirring as you pour until thoroughly combined.

Pour evenly into the two slightly prebaked pie shells.  

Sprinkle cinnamon over the top of each pie if desired.

Bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean.

Cool and serve with whipped cream. 

If you want to, you can use all white sugar to make the pie. It turns out just as good.