In my week of sharing pumpkin recipes how could I not share my pumpkin pie recipe!?! I had quite a few people asking if I was going to share and of course! I just saved the best for last!

Last night I made 4 pumpkin pies and my house smelled AMAZING. I wanted to go and sit and read by the oven and enjoy the heavenly scents…I didn’t, don’t worry.

I did however have a mini meltdown over the crust though….including numerous phone calls to my Mom! I am not a great crust maker. Rolling it out big enough to cover the entire pie plate plus extra to cut off is really hard. First it was too crumbly, then it was too doughy. Getting that texture right is HARD. I finally got it right on all 4 pies and the rest is super super easy!

Lucky for me there was enough for one more deep dish pie crust. I popped that in the freezer and while Luca naps today I am making an apple pie! :)

*please ignore the horrible quality of the pictures….I was in a hurry last night and just used my purse camera.

 

 

Pie Crust

1 lb of lard or shortening

1/2 cup butter

2 tsp salt

Cream the above until smooth (I do this in my KitchenAid with the dough hook on)

Add:

7 cups flour

1 cup very cold water

Mix together with hands. When dough is formed, roll into 6 balls and freeze. Makes 6-7 pie crusts.

If using before freezing, chill 1 hour.

 

Pumpkin Pie –  Makes 4 pies.

5 – 398ml canned pumpkin puree

1 1/2 cups brown sugar

1 1/2 cups sugar

3 – 370ml cans evaporated milk

2 tsp ground ginger

1/2 tsp ground cloves

3 tsp cinnamon

1/2 tsp salt

8 eggs

 

Mix everything together except the eggs. Beat eggs together and blend into pumpkin pie mix. Pour into 4 shells. Bake at 325F for 1 1/2 – 2 hours. Until knife comes out clean!

When finished baking top with crumble. (optional)

 

Crumble

1 cup flour

1 cupo brown sugar

1 tbsp cinnamon

1/2 cup butter

 

ENJOY! :) Have a wonderful Thanksgiving!

 

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