Pumpkin Pie

Ingredients that we need 

 

Ingredients of the Crust:
1 ½ cups of All Purpose Flour
5 Tbsp Cold Butter, cut into cubes
¼ cup of Cold Vegetable Shorting, cut into cubes
½ tsp Salt
1 Tbsp Granulated Sugar
3 to 5 Tbsp of Ice Water

 

Ingredients of the filling:
1 15oz Can of Pumpkin Puree
1 12oz Can of Evaporated Milk
2 eggs
¾ of a cup of Granulated Sugar
1 Tbsp of Pumpkin Pie Spice 

 

Make it 

 

1) To make the crust, Combine all the ingredients except the ice water in a food processor and pulse 10 to 12 time, until the shortening and butter are the size of small peas. With the processor running, add the water through the feed tube 1 tbsp at a time until when you pinch the dough together it stays together.
2) Dump onto a floured surface and form into a ball.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
3) Preheat your oven to 425 degrees.
4) Spray a 9” pie plate with non stick cooking spray and set aside.
5) Roll the dough out on a floured surface to fit the pie plate leaving about 2 inches of dough hanging over the edge. Crimp the edges together to make a pretty pattern. And set aside.
6) In a large bowl whisk together all the pumpkin filling ingredients until all combined.
7) Pour into the prepared pie shell and bake for 15 minutes in the preheated oven. After 15 minutes, reduce your oven temperature to 350 degrees and bake for 50 to 55 minutes.  Cool for 30 minutes on a wire rack. Then, pop it in the fridge for at least a couple hours.

How to make  Pumpkin Pie