Pumpkin Pie. It is as important (maybe a little more!) than the turkey for T.W.O.’s family Thanksgiving feast. With Thanksgiving around the corner, T.W.O. decided to bake this delicious dessert a few weeks before the big day to get our and your mouths watering! You won’t be disappointed!
-2 cups flour
-¾ cup shortening (T.W.O. uses butter flavor)
-2-3 Tablespoons sugar
-5-6 Tablespoons cold water
*Depending on the size of your pans or how thick you want your crust, you might want to double the crust recipe. T.W.O. uses 9 inch pie pans.
-1 ½ cups sugar
-1 teaspoon ground cinnamon
-1 teaspoon ground ginger
-1/2 teaspoon ground cloves
-4 large eggs
-1 can (29 oz) Libby’s 100% Pure Pumpkin
-2 cans (12 fl. Oz., each) evaporated milk
Preheat oven to 425 degrees. In a bowl mix the flour, shortening, sugar and cold water. T.W.O. uses a pastry blender to mix the dough together, forming into a ball.
Once the dough ball is formed, let’s get ready to roll it out! Make sure your surface is floured so that the dough doesn’t stick to your countertop or mat. Split the dough in half to make the 2 piecrusts. Using your rolling pin, roll the dough out evenly in a circular shape. With the assistance of a spatula, move the rolled out dough into the oiled or “PAM’ed”pie dish. Pinch the crust tops with your fingers to make a stylish pattern. Repeat for second pie dough.
Now for the pumpkin filling. Mix sugar, cinnamon, ginger, and cloves in small bowl (T.W.O. uses a KitchenAid). Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake in oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for about 1-2 hours. Serve immediately or refrigerate.
*T.W.O. makes a foil ring to cover the crusts so that it does not burn.