Perfect Pumpkin Pie

Perfect Pumpkin Pie

Happy thanksgiving everyone!!

I am so thankful that I can start this blog with my very best friend! It had been so fun blogging this year, and exciting to see collaboration and sponsorship opportunities arising and developing our blog.

In many Families, pumpkin pie is a very traditional Thanksgiving staple, and our family is no exception. My mom and I love baking together, and we have been using this recipe for so long, and it comes out perfect every time. Haha! I have one in the oven right now and the house smells soooooo good!!

Sincerely,

Rebecca xx

For the pie crust:

Makes 1 pie crust-

1 1/3 cups Pillsbury BEST™ All Purpose Flour

1/2 teaspoon salt

1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 1/2 cup Crisco® All-Vegetable Shortening

3 to 6 tablespoons ice cold water

BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.

For the filling-

Makes 1 pie:

2 eggs

398 mL pumpkin purée

1 cup brown sugar

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground ginger

Dash of salt

1/3 cup evaporated milk

Lightly beat eggs in bowl. Add pumpkin, spices, and salt. Stir until well combined, being sure to scrape the bottom of the bowl. Blend in milk. Bake at 425 F for 15 minutes. Reduce temperature to 350 F and continue baking for 30-35 minutes. To check if the pie is finished, stick a knife gently into the centre, and knife should come out clean. Once the pie is finished, turn off the oven, and open the oven door a crack. Let pie cool completely in oven to prevent pie from cracking. Serve with ice cream or whipped topping.

Serves 8