Pumpkin Pie

Pumpkin Pie

Beautiful, homemade pumpkin pie!

Add the 2 1/2 cups flour, 2 tablespoons sugar, and 3/4 teaspoon salt mixer.

Add 1/2 cup and 6 tablespoons butter (cut into small pieces, chilled).

Mix until crumbly.

Add 2 tablespoons of ice water, mix, then add three more tablespoons of ice water, one at a time, stirring well after each addition.

Stop mixing the dough the second it comes together.

Split your dough in half (I used a scale to do this accurately, but you don't have to).

Press each half into a thick dish, cover with plastic wrap, and refrigerate for at least 30 minutes.

Get your pie dishes ready by spraying them with non-stick spray.

Preheat the oven to 425 degrees.

After thirty minutes, roll out each piece into a 12-inch circle.

Place each one along bottom of sprayed pie dish.

Add four eggs into the mixer and mix.

Add whole can (29 oz) of pumpkin.

Mix it up!

Add 1 1/2 cups sugar and mix well.

Add two cans (13 oz each) of evaporated milk and mix well.

Make sure you crimp the edges of your pie dough before pouring in the mixture into the dishes!

Put pies on baking pan on middle rack of the oven.  Bake at 425 degrees for 15 minutes.

After 15 minutes, lower temperature to 350 degrees for 40 minutes, checking frequently after that (mine took about 65 minutes).

Pies are done when you can cut them with a knife cleanly!

Beautiful pumpkin pies!  Enjoy!

Pumpkin Pie

Cooking Time:  55-65 minutes
Prep time: 60 minutes
Total time: 125 minutes
Makes: 2 pies (16 servings)

Per serving:
Calories: 313 calories
Fat: 13 g
Sodium: 68 mg
Carbs: 29 g
Fiber: 2 g
Protein: 6 g

Ingredients:

2 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup plus 6 tablespoons butter (chilled)
5 tablespoons ice water

4 large eggs
1 (29 oz) can pumpkin
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
2 cans (13 oz) evaporated milk

Directions:
1.  Preheat oven to 425 degrees.
2.  Put the 2 1/2 cups flour, 2 tablespoons sugar, and 3/4 teaspoon salt in mixer and mix.
3.  Add 1/2 cup and 6 tablespoons of butter, chilled cut into 1/2-inch cubes and mix.
4.  Add 2 tablespoons cold water, then add the three more tablespoons one at a time, until the dough just comes together.
5.  Split dough in half, press each half into a disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
6.  Add the 4 eggs to the mixer, beat a little, then add the pumpkin; mix.
7.  Add the 1 1/2 teaspoons salt, 2 teaspoons cinnamon, 1 teaspoon ginger, and 1/2 teaspoon ground cloves and mix.
8.  Add the evaporated milk and mix.
9.  Roll out each piece of dough after 30 minutes into a 12-inch circle and put on bottom of pie dishes sprayed with non-stick spray.
10.  Pour the pumpkin mixture evenly into each dish.
11.  Put pies on a pan, on the middle shelf of the oven, bake at 425 degrees for 15 minutes.
15.  After 15 minutes, reduce the heat to 350 degrees and bake for 40 minutes (mine took 65 minutes).
16.  Cover the edges with foil if they brown too quickly.

** Adapted from Libby's Pumpkin Pie recipe and Martha Stewart's Pie Dough recipe:  http://www.cooks.com/recipe/mn7la1zy/libbys-famous-pumpkin-pie-recipe-for-2-pies.html
http://www.yummly.com/recipe/external/Pie-Dough-Martha-Stewart-194951  **

Yummy Pumpkin Pie!  Enjoy!