How To Bake a Pumpkin Pie--Paige

    Fall is finally here and there is nothing I love more about this time of year than baking! I make cookies, caramel apples, brownies, and my personal favorite, pies. I have loved baking ever since I was little and have spent a lot of time in the kitchen perfecting the art of making a Pumpkin Pie from scratch. I have discovered some hacks, and tasty ingredients that create a deliciously sweet pie. 

    There are two main parts to any pie, the crust and the filling. The crust is by far the most important, because while your filling can be delicious, it won’t have the same flavor if the crust is bad (I’m speaking from experience). While store bought pie crusts take less time to prepare, they do not deliver the same flaky and buttery texture as a homemade one. So that is where we will begin. 

STEP 1- Crust: 

    First, place 2 cups (C.) of flour and ½ teaspoon (tsp.) salt in a large bowl and mix together. Then, slice ¼ C. shortening into smaller blocks (image 1) and add to the flour mixture. 

With a large fork, combine the flour and shortening together until the shortening is pea sized (image 2). It usually takes a few minutes to break down all the large chunks (see note 2). I make sure to combine it well, getting all of the loose flour from the bottom of the bowl mixed in with the shortening. Once it is combined, I pour 7-8 tablespoons (Tbs.) of cold water onto the dough one at a time; tossing the mixture in between each Tbs., moving the wet dough to the sides of the bowl to allow the drier parts to receive more water. Then, I roll the dough into a ball trying to grab all of the flour from the bottom and sides of the bowl (see note 3). It’s ok if it is a little crumbly, but it should be able to hold its shape well when squeezed/packed (see note 4). Once I have my dough ball, I set it aside and sprinkle flour on a clean surface. Placing the ball on the surface, I use a rolling pin to roll the dough into a 10 inch circle; making sure to roll from the middle out so I get an even crust (see note 5). To prevent the dough from sticking to the rolling pin, I sprinkle flour on the top of the dough and cover my pin in a layer of flour and add more, as needed, when I see the dough beginning to stick. Finally, I prepare a 9 inch pie pan and grease it. I use Pam Cooking Spray or butter (see note 6). Then, I fold any excess dough hanging from the edges, underneath and pinch to create the edge of my pie crust (image 3). 

    Finally, I poke the crust with a fork so it will aerate as it bakes. Then, I cover it with a cloth and set aside while I prepare the filling. 

STEP 2- Filling: 

    First, I set the oven to 375° F so it can preheat while I make the filling. Next, in a large bowl I combine a 15 oz. can of Libby’s 100% Pure Pumpkin with ⅔ C. sugar, 1 tsp. ground cinnamon, ½ tsp. ground ginger, and ½ tsp. ground nutmeg. Then, I add 3 slightly beaten eggs and mix them until it is just incorporated. After, I slowly add in 1 - 14 oz. can of sweetened and condensed milk (I use the La Lechera brand) and ½ C. milk. I mix it together until it is well combined. 

STEP 3- Putting it together:

     I pour the mixture into the pie crust and put it in the oven to bake for 50 minutes (see note 7), or until the top is set and the center is slightly jiggly. I take it out of the oven and place it on the stove, or a metal rack to cool for 1-2 hours. Then, I cover it in plastic wrap and place it in the refrigerator to cool for an additional 2 hours (optional). It is then ready to serve and I top it with tons of whipped cream for a tasty fall dessert! This has quickly become one of my favorite pies to make for its simple filling and delicious taste. I totally recommend trying it this Thanksgiving season! 

 NOTES: 

1. I prefer a thick crust for my pies, so I double my crust recipe (which are the measurements shown). If you prefer thinner crusts, you may want to half this recipe. 

2. If I have large chunks of shortening I split them with my hands and roll it in the flour at the bottom of the bowl. 

3. If the ball does not come together nicely, I knead the dough a few times and fold it into itself to equally distribute moisture throughout it. 

4. Making crust is best in cooler weather because you do not want the shortening to melt. This is what will make your crust crumbly and difficult to mold into a ball. If it is hot, you may want to put the dough into the fridge for a few minutes to allow it to solidify once again. 

5. I pick up my crust when I'm halfway to the full size of my circle. I re-flour the surface and flip my crust to the opposite side so it does not stick to the counter. 

6. I sprinkle brown sugar inside the pan after I grease it. This not only adds a sweet taste to the crust, but makes it easier for the crust to slide from the pan. 

7. To prevent the crust from overbaking, I place foil on the outside of the crust for the first 25 min., then remove the foil for the last 25 min. 

IMAGES: 1. Cut Shortening 

2. Pea Sized Pie Crust 

3. Personal Photo 

4. Completed Pie