Pumpkin Pie. It's another staple of Thanksgiving. My pie is semi-homemade. I buy canned pumpkin at the store and make my own pie crust.
Crust
12 tablespoons (1 ½ sticks) very cold margarine
3 cups all-purpose flour
1 teaspoon salt
1/3 cup very cold Crisco shortening
6 to 8 tablespoons (about ½ cup) ice water
Dice the margarine and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap refrigerate for 30 minutes.
Cut the dough in half. Roll one half piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
Note: This makes 2 pie crusts; however, you don't need both to make this pumpkin pie. Wrap the other ball of dough in saran wrap and place in the fridge. It will last up to a week before it needs to be used. Or you can freeze it until you're ready to use it.
Libby's Canned Pumpkin Pie Recipe
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground giner
1/4 teaspoon ground cloves
2 eggs
1 - 15 ounce can Libby's 100% Pure Pumpkin
1 - 12 ounce can Nestle Carnation Evaporated Milk
Preheat oven to 425 degrees.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stri in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F. Bake for 40-50 minutes or until knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling). Serve with whipped cream or Cool Whip.
Crust
12 tablespoons (1 ½ sticks) very cold margarine
3 cups all-purpose flour
1 teaspoon salt
1/3 cup very cold Crisco shortening
6 to 8 tablespoons (about ½ cup) ice water
Dice the margarine and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap refrigerate for 30 minutes.
Cut the dough in half. Roll one half piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
Note: This makes 2 pie crusts; however, you don't need both to make this pumpkin pie. Wrap the other ball of dough in saran wrap and place in the fridge. It will last up to a week before it needs to be used. Or you can freeze it until you're ready to use it.
Libby's Canned Pumpkin Pie Recipe
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground giner
1/4 teaspoon ground cloves
2 eggs
1 - 15 ounce can Libby's 100% Pure Pumpkin
1 - 12 ounce can Nestle Carnation Evaporated Milk
Preheat oven to 425 degrees.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stri in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F. Bake for 40-50 minutes or until knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling). Serve with whipped cream or Cool Whip.
