Homemade Fresh

Ingredients

• Servings: 1
• pastry for single-crust pie:
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3 1/2 tablespoons cold water
• filling:
• 2 cups mashed, cooked pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs, beaten
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• prepare pie crust by mixing together the flour and salt. cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). mix dough and repeat until dough is moist enough to hold together.
• with lightly floured, hands shape dough into a ball. on a lightly floured board roll dough out to about 1/8 inch thickness. with a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. gently roll the dough around the rolling pin and transfer it right-side up the pie pan. unroll, easing dough into the bottom of the pie pan.
• in a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. mix well. pour into a prepared crust. bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.