It’s that time of year again when not only you carve pumpkins but when you can enjoy a delicious homemade Pumpkin Pie with your family and friends! We hope you enjoy this simple and delicious recipe:
FILLING:
4 cups of pumpkin (you can also use butternut squash or 15 oz of pumpkin puree can)
1 cup of regular sugar or (you can use ½ cup of regular sugar and ½ cup of brown sugar)
1 teaspoon of cinnamon
1 teaspoon of pumpkin pie spice (**)
½ teaspoon of nutmeg
½ teaspoon of salt
3 eggs
3 tablespoons of margarine
3 tablespoons of flour
9” glass pie pan (this helps when baking since you can see the bottom of the dough)
(**) if you don’t have the pumpkin pie spice, you can make your own mixing the following: 4 teaspoons of cinnamon, 2 teaspoons of ginger, 1 teaspoon of cloves, ½ teaspoon of nutmeg; once you mix them use 1 teaspoons in this recipe and save the rest.
CRUST:
2 1/2 cups of flour
1 cup of unsalted butter
1 tablespoon of sugar
½ teaspoon salt
¼ cup of cold water (less or more if needed)
Preheat your oven to 350 degrees.
PREPARATION:
In a food processor, mix the flour, salt and sugar and pulse 3 times, add the butter cut in pieces and pulse around 6 times.
Pour mix in a bowl and add water a tablespoon at a time until you get a nice dough. Add more water if needed. Let it rest.
Filling:
In a pot with boiled water add the cut pumpkin and let it cook in water for about 15 minutes, or until its soft. Drain the water and put the pumpkin back in the pot. Add ingredients for the filling and blend well.
Set aside.
Pumpkin Pie:
Add flour to the surface where you will be working the dough. Slowly roll the dough out, transfer to the pie plate or pan and trim any excess dough on the edges. Crimp the edges with your fingers or with a fork.
With a fork pinch the dough all around to avoid the creation of air during the baking time, pour the filling into your unbaked crust. Cover the edges of the pie with paper foil to protect them from burning and bake the pie for 1 hour. Open your oven and remove the paper foil carefully; let it cook for 10 additional minutes until the crust is golden brown.
If you have left over dough, you can use a cookie cutter and cut some fall shape decorations to use on the pie and bake for 12 minutes.
Once pie is done, you can add whip cream if desired.
Enjoy!
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