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Homemade Pumpkin Pie In over 25 years of marriage, I’ve NEVER had a store bought pie (well, maybe one of those little individual ones…), but I digress. My wife Barbara makes the absolute BEST homemade pumpkin pie (not to mention apple, peach & blueberry) from scratch. Fresh ingredients, real pumpkin or fruit, beautiful crust. It’s never a disappointment. Crust Ingredients: 1 cup of Wondra brand flour ½ teaspoon salt 1/3 cup vegetable shortening (room temperature) 2 – 3 tablespoons water Mix all of the ingredients until a soft dough forms. If the shortening is cold, allow it to warm to room temperature or you will have problems with it. Need 10 – 15 times. Place a sheet of wax paper on your preparation board & dust with flour. On top of that sheet, place your dough then cover with another sheet of wax paper. With a rolling pin, roll the dough out to about ¼ inch thick. Remove top sheet of wax paper & place dough in 9 inch plate. Don’t forget to remove the other sheet of paper! This Pie Crust recipe can be used with almost any kind of pie. Pie Filling Ingredients: 1½ cups fresh pumpkin (see notes below for how to prepare) 1½ cups whole milk ¾ cup brown sugar 2 whole eggs, beaten ½ teaspoon vanilla ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground mace ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves Mix all ingredients in a large bowl. Place in an unbaked pie shell. Pre-heat oven 450° F. Bake in middle of 450° F oven for 15 minutes. Turn down oven to 350° F and bake an additional 45 – 50 minutes or until a knife is inserted in center of pie, is removed clean. Cool. Maybe be served warm or cold. Don't want a crust? No problem! Bake filling in a lightly
buttered dish for about 30 - 40 minutes or until a knife comes out clean. Go to Dessert Page
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