Real Pumpkin Pie
Some things are worth the extra effort; this is one of those things. To be honest, pumpkin pie was never my favorite. This pie will change how you see pumpkin pie. I’ll never be able to go back to easy, canned pumpkin.
Ingredients
- 1 1/3 cups all-purpose flour
- ½ teaspoon salt
- ½ cup butter
- 3 ½ tablespoons cold water
- Filling:
- 2 cups mashed, cooked pumpkin (cut top off pumpkin and remove insides, cut pumpkin into quarters, roast in oven at 400* for 40 minutes)
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs, beaten
- ¾ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For Sugared Cranberries:
Boil 2 cups water and 1 cup sugar until sugar is melted. Combine in a bowl with 1 cup of cranberries. Let soak for 6+ hours. Strain and toss cranberries in ¼ cup sugar. Let sit out for 2 hours on parchment paper.
What To Do
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut butter into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 ½ inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
