I love pie! So, Pi Day (3/14) is a great excuse to bake and enjoy a pie! One of my family favorites is pumpkin because there is no π like pumpkin pie!
Single Pie Crust for 9 inch deep pie shell:
1/2 teaspoon salt
1 cup flour
2 tablespoons chilly water
1/3 cup plus 1 tablespoon shortening
In medium mixing bowl, combine salt and flour together. Then, add shortening and water, using pastry knife to mix together. Once dough holds together, place on lightly floured pastry mat and roll out evenly to 9 inch circle on mat. Carefully fold in quarters and gently lift up, placing in pie plate and then unfold. Do NOT bake pie shell. Preheat oven to 400 degrees.
Filling:
1/8 teaspoon ground allspice
1 tablespoon light brown sugar
1 can (12 ounces) evaporated milk
1 teaspoon sweet cinnamon
2 cups sugar
1 1/4 cups milk
1 can (15 ounces) pumpkin
1/4 teaspoon ground ginger
1/4 teaspoon vanilla
3 eggs
In large mixing bowl, beat eggs until frothy. Add wet ingredients: milk, evaporated milk, and vanilla. Stir to mix together well. Use spatula to remove pumpkin from can, adding to wet mixture and mixing well. In small bowl, mix sugar, allspice, ginger, cinnamon, and brown sugar. Then add dry mixture by thirds to wet mixture, stirring well after each addition. Once all ingredients have been mixed, use a teaspoon to taste. Should be sweet and a little bit spicy. Add a little more cinnamon, ginger, or allspice if needed.
Bake in oven for about an hour. If middle of pie is not set, you may need to bake it more. Test with clean table knife in center, not plastic. If knife comes out clean, then it is done!
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