Jeff and I did things a little differently this year for Thanksgiving; we went to two different “Friendsgivings.” They were both a lot of fun, and we brought ice to the first and pumpkin pie to the second. Jeff handled the ice. And I called my mom the morning of Thanksgiving for pie advice. She came to our rescue by telling me this recipe, by heart. My only adaptation was to use all butter for the crust. This pie is easy and pretty fool-proof, as well. In case you didn’t get enough pie last week, here is the recipe for you!
–Leah and Jeff
For the Crust:
- 2 cups of flour
- 1 teaspoon of salt
- 1 1/2 sticks of butter (3/4 cup, cut into square inch pieces)
- Ice water (about 3 Tablespoons)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1 – 15 oz can of pumpkin
- 1 – 12 oz can of evaporated milk
- Preheat oven to 425′.
- To make the crust, keep all of the ingredients very cold. Mix together the flour and salt. Then, cut the butter into the flour-salt mixture until just crumbly (two knives, a pastry cutter, or a food processor could be used here).
- Add the ice water until a ball forms, one Tablespoon at a time. Pat into a circle and place in the fridge for at least 20 minutes.
- In the meantime, beat the eggs. Add sugar, salt and cinnamon. Beat in the pumpkin, then add in the evaporated milk, slowly.
- Roll out the crust to fit a 9″ pie dish. Poke the bottom of the crust with a fork. Fill and bake at 425′ for 15 minutes. Decrease the heat to 350 and bake for about 40-50 minutes or until the filling is cooked through.
- Allow to cool, slice it, and enjoy!