MY HUSBAND’S FAMOUS PUMPKIN PIE
Made from Scratch
Monte W. Holland
My husband, Monte, began making homemade pumpkin pies from scratch in 1985. To read that story, click on: My Husband’s Pumpkin Pie Saga
Below he gives his instructions for making his specialty.
I prefer using an egg pastry recipe found in the Farm Journal Pie Complete Pie Cookbook (to view photos click on http://www.flickr.com/photos/beanerywriters/4121884923/ and http://www.flickr.com/photos/beanerywriters/4121884553/in/photostream/). It makes two crusts. Because the dough should cool before rolling out, it should be prepared before you approach preparing the pumpkin.
- 2 cups flour, 1 tsp. salt, 2/3 cup shortening. Mix flour and salt. Cut in shortening until it is about pea-size lumps
- 1 egg, 2 tblsp. water, 2 tsp. lemon juice. Slightly beat (whisk) the egg. Add water and lemon juice.
- Mix all ingredients together. Split into two balls. Place the dough in refrigerator (to allow some cooling time, it is good to make crust dough before cooking the pumpkin)
After it cools a while, put saran wrap big enough for a pie shell on a moist counter. Flatten out one ball and cover it with a dry sheet of saran wrap. Use roller to flatten the dough to size for a deep 9 or 10” pie pan.
Take off top saran wrap and flip crust into the pan and trim. (You may want to brush lemon juice around the edge of the crust to prevent too much browning during the oven cooking.)
PREPARING THE PUMPKIN
- Take a pumpkin—I don’t spend extra for pie pumpkins
- Wash the outside and cut it open.
- Clean out seeds and stringy stuff inside the pumpkin.
- Cut in chunks small enough to fit into a 4-quart(or so) pan filled about 1/3 full of boiling water
- Boil until pumpkin softens (probably 15 minutes or so)
- Remove the pumpkin pieces and let them cool a little
- Using a spoon, scrape the pumpkin meat from the skin and put in bowl
- The pumpkin will be wet—pour water out of bowl a few times to get rid of some of the liquid
- Mash the pumpkin to get rid of lumps; if you are more fussy, run through blender (however, lumpy filling tastes just fine)
THE PUMPKIN PIE FILLING
After trying several pumpkin pie filling recipes, I chose the tawny pumpkin recipe found in the Farm Journal Pie Complete Pie Cookbook. It makes enough filling for two 9” or 10” pies.
- In a large bowl mix together 3 cups of pumpkin, 1 ¾ cups sugar, 1 ¼ tsp. salt, ¾ tsp. ginger, 2 ½ tsp. cinnamon, 2 ½ tsp. flour (Mix well to break up the clumps of flour.)
- In a separate bowl, slightly beat 5 eggs. Add to pumpkin mix.
- In another bowl mix together 2 ½ cups evaporated milk, 2 1/2 tblsp. water,* 1 ¼ tsp. vanilla. Add to pumpkin filling.
Bake the pie in a 400 degree oven for about an hour.** Test for doneness with a knife (inserted into the filling, it will come out clean when the pie is done).
EXCESS PUMPKIN PIE FILLING
Fill a small Corning-ware size baking dish with any excess pumpkin pie filling. It makes a delicious pumpkin custard.
*The Farm Journal cookbook suggests 5 tblsp. water. Since the fresh pumpkin is moister than canned pumpkin, I found the recipe works best using half this amount.
**This is a little longer than the time the Farm Journal cookbook recommends, but is needed because the pie filling made from fresh pumpkin is moister than canned pumpkin pie filling.
Comment by Diane: I have to say that your recipe sounds OH so much more yummy and easy. 😉 I like lumps.
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