“This is absolutely the best Homemade Fresh Pumpkin Pie recipe! It is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.”
Prep: 20 m Cook: 40 m Ready In 1 h
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To make this Homemade Fresh Pumpkin Pie, You’ll need the following Ingredients:
Ingredients:
Pastry for Single-Crust Pie:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 1/2 tablespoons cold water
Filling:
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Prepare pie crust by mixing together the flour and salt. Cut shortening 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.
3. 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 1/2 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.
4. 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.
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