Pie Crust:
Flour: 180g; Sugar: 1 tbsp; Salt: 1/2 tsp; Ice Water: 4-6 tbsp; Shortening: 43g; Unsalted Butter: 72g.
Pumpkin Filling:
Brown Sugar: 198g; Salt: 1/2 tsp; Cinnamon: 1 tsp; Ginger: 1/2 tsp; Cloves: 1/4 tsp; Eggs: 2; Canned Pumpkin Puree: 425g; Evaporated Milk: 1 can.
Flavor: Sweet; Method: Baked; Time: Several hours; Difficulty: Easy.
Step-by-Step Instructions for Making Pumpkin Pie
Cut shortening and unsalted butter into small pieces, chill until firm.
Mix brown sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl, add canned pumpkin puree, sugar, spices, evaporated milk, mix well, and pour into pre-baked pie crust.
Preheat oven to 425°F, bake for 15 minutes, then reduce temperature to 350°F and continue baking for 40-50 minutes. Remove from oven, cool, and refrigerate for 24 hours.
Same method can be used with sweet potatoes as a substitute.
