Everyone at a holiday meal looks for the best part of the event. Dessert! And what is a more traditional dessert for a holiday meal than Pumpkin Pie. Sure you can go the easy route and get a Mrs. Smiths, but why do that when making a pumpkin pie is as easy as this…
Start with the crust.
2 cups all-purpose flour
3/4 cup solid vegetable shortening
4 to 5 tablespoons ice water
1 teaspoon salt
Combine the flour and salt.
Stir in the shortening until the mixture resembles coarse meal.
Trickle in 4 tablespoons of ice water until the dough just gathers together. If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.
Separate the dough in half forming each half into a thick disk. Wrap each disk in plastic and refrigerate for 1 hour.
Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. Work quickly before the dough gets sticky.
Using a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit. If the dough should tear, just press it together gently.
Trim the dough leaving a 1 inch overhang. If making a single crust pie, turn the edge under and flute it.
Repeat for a top crust or for another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.
Makes enough for one 8- or 9-inch double-crust pie, or two single crust pies.
Of course no one will know if you buy a pre-made pie crust. Hey, I won’t tell!
1 – 15 Ounce Can of Pumpkin.
2/3 Cup Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
3 Slightly Beaten Eggs
1 – 5 Ounce Can Evaporated Milk
1/2 Cup Milk
Lay out the pie crust as instructed above.
Combine the pumpkin, sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Add the eggs then beat lightly until just combined. Gradually stir in evaporated milk and milk then mix well.
Place the pie shell on the oven rack. Pour the filling into the shell.
Cover the edge of the pie with foil to prevent over browning.
Bake at 375 degrees for 25 minutes. Remove foil. Bake for another 25 minutes until a knife inserted in the center of the pie comes out clean.
Cool on a wire rack. Cover and refrigerate within 2 hours of removing from oven.
William “Bill” Zeltman is a lifelong resident of Atlantic County, NJ and is your real estate expert at the Jersey Shore. Bill knows the area including neighborhoods, school, local businesses, restaurants, and more and understands the unique characteristics of each town.