It’s my mom’s pumpkin pie, of course.  It’s made from scratch.  The legend of mom’s pumpkin pie is known to a lucky few, but I have decided that my humanitarian act for the holiday season will be getting the secret out to the general public by publishing this recipe.  For me, holidays are all about doing something that’s not quite what you do day-to-day.  I try to eat a pretty healthy diet with whole grains, lean protein and vegetables.  Pumpkin Pie is absolutely none of these things.  Turkey is a pretty lean protein (given that you don’t eat the skin and/or fry it).  So, for DollardNSense  it’s pumpkin pie, gravy, and stuffing that make Thanksgiving amazing.  Side note: I don’t recommend combining all of those things in one dish.

So here it is, dear reader.  You now belong to the ranks of the few who are enlightened.  Congratulations and have a wonderful Turkey Day:

Pumpkin Pie from Scratch

We love pumpkin pie from fresh pumpkin.  Interestingly, the color of your pie will vary with the variety of pumpkin you use.  We have tried several types, all with good results. Pie pumpkins have a firmer flesh. If your cooked pumpkin is juicy, just drain off the liquid before using in the recipe.

PUMPKIN

1 pumpkin, preferably a pie pumpkin.

1. Wash off pumpkin, remove stem and cut in half from top to bottom
2. Cover each half with plastic wrap and poke 4-5 holes in the wrap
3. Microwave until pumpkin is cooked, time will depend on the size of the pumpkin

1. Remove plastic wrap and let the pumpkin cool
2. Scoop out the seeds and discard
3. Scoop out the pumpkin and puree in a food processor

SINGLE PIE CRUST

1 1/3  cups sifted flour

½ teaspoon salt

½ cup vegetable shortening (i.e. Crisco)

3 tablespoons ice cold water

1. Sift and measure flour, add salt and sift again.
2. Add shortening to the flour and cut in. (using two knives in a crisscrossing motion works well if you do not have a pastry kitchen gadget)
3. Add ice cold water one tablespoon at a time and mix in lightly with a fork.
4. The dough mixture will be somewhat crumbly.. Do not overwork
5. Liberally flour the work surface, turn out crust mix and shape into a mound.
6. Flour the rolling pin and roll out the crust to size
7. Add the crust to the pie pan and flute the edges.

PIE FILLING

Pre-heat oven to 425 degrees

14.5-15 ounces cooked pumpkin

2 eggs

3/4 cups sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

A dash of nutmeg

(ground cloves optional, we prefer the mild taste without the clove)

1 can condensed milk

1. Add eggs to mixer and lightly blend
2. Add pumpkin, sugar, salt, cinnamon, ginger and nutmeg
3. Blend slowly
4. Gradually add the condensed milk
5. Blend well and add to pie crust
6. Place on center rack
7. Bake 15 minutes at 425 degrees to set the crust
8. Reduce the heat to 350 degrees and bake for 40-50 minutes
9. Pie is done when a knife inserted in the center comes out clean.

ENJOY