{"id":111,"date":"2009-11-11T18:07:02","date_gmt":"2009-11-12T01:07:02","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=111"},"modified":"2012-03-23T12:58:34","modified_gmt":"2012-03-23T19:58:34","slug":"homemade-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2009\/11\/11\/homemade-pumpkin-pie\/","title":{"rendered":"Homemade Pumpkin Pie"},"content":{"rendered":"
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Who could resist a warm slice of pumpkin pie topped with French vanilla ice cream? Thanksgiving is a great time of year because you get to enjoy homemade pumpkin pie, but it’s a fabulous dessert no matter what the occasion.<\/p>\n

If you haven’t made your own pie shell before, why not roll up your sleeves and give it a whirl. What’s the worst thing that could happen? Hmmmmmm…..well, I guess it could flop and everyone would end up only eating the pie filling. Been there, done that and trust me, it’s no big deal. It’s like everything… practice makes perfect.<\/p>\n

Never the less, feel free to use a frozen pie shell if that makes you more comfortable. Remember… it’s all about keeping it simple, having fun and making something you and your family can enjoy!<\/p>\n

Directions (Pie Crust):<\/h2>\n

Yield: 2 single 9″ pie shells or one double pie shell<\/span><\/p>\n

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  1. Blend flour and salt in medium mixing bowl.<\/li>\n
  2. Cut in the chilled shortening with a pastry cutter or two knives.<\/li>\n
  3. Mix vinegar with ice water and add half of the vinegar and ice water mixture to the flour mixture, continuing to blend with a pastry cutter.<\/li>\n
  4. Gradually add only as much of the rest of the water\/vinegar mixture as required to make the dough stick together.<\/li>\n
  5. Divide dough into two equal balls. Wrap one with plastic wrap and store in freezer for another day. Roll out the other ball and line a 9″, lightly greased pie plate. Set aside in refrigerator until ready to fill.<\/li>\n<\/ol>\n

    Directions (Pie Filling):<\/h2>\n

    Yield: One 9″ pie<\/span><\/p>\n

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    1. Blend mashed, cooled pumpkin with sugar and seasonings.<\/li>\n
    2. Add eggs and mix together.<\/li>\n
    3. Add milk or blend and mix.<\/li>\n
    4. Pour into prepared pie shell and bake in preheated 350°F oven for approx. one hour or until toothpick inserted in the middle comes out clean.<\/li>\n<\/ol>\n

      Serve warm or cold with ice cream, whipped cream or the topping of your choice.<\/p>\n<\/div>\n

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      Ingredients (Pie Crust):<\/h2>\n
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      • 2 cups of All-purpose Flour<\/li>\n
      • 1 tsp of Salt<\/li>\n
      • 3\/4 cup of Shortening, well chilled<\/li>\n
      • 4 to 8 tbsps of Ice Water<\/li>\n
      • 1 tsp of White Vinegar<\/li>\n<\/ul>\n

        Ingredients (Pie Filling):<\/h2>\n
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        • 1 and 3\/4 cups of Cooked, Mashed & Cooled Pumpkin or Buttercup Squash or Canned Pumpkin<\/li>\n
        • 3\/4 cup of Sugar (White or Brown or combination of both)<\/li>\n
        • 1\/2 tsp of Salt<\/li>\n
        • 1 tsp of Cinnamon<\/li>\n
        • 1\/2 tsp of Ginger<\/li>\n
        • 2 Large Eggs<\/li>\n
        • 1 cup of Blend Cream or Milk (Skim milk works great too)<\/li>\n
        • 1\/2 cup of Water (Only required if using a very dry squash)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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