Name: Pumpkin Pie
Ingredients: ⅓ cup shortening or butter (75 g); ½ tsp salt; 1 cup flour (125 g); 1 tsp sugar; 2 tbsp ice water (2-3 T); 2 eggs, slightly beaten; 16 oz solid pack pumpkin or fresh/frozen pumpkin (NOT pie filling) (450g); ¾ cup sugar (150g); ½ tsp salt; 1 tsp cinnamon*; ½ tsp ground ginger*; ¼ tsp ground cloves*; 12 oz evaporated milk (375ml)

Pumpkin Pie

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Author: Jordan Prins

Ingredients

Units Scale

Crust

1/3 cup shortening or butter (75 g)
1/2 tsp salt
1 cup flour (125 g)
1 tsp sugar
2 tbsp ice water (2–3 T)

Filling

2 eggs, slightly beaten
16 oz solid pack pumpkin or fresh/frozen pumpkin (NOT pie filling) (450g)
3/4 cup sugar (150g)
1/2 tsp salt
1 tsp cinnamon*
1/2 tsp ground ginger*
1/4 tsp ground cloves*
12 oz evaporated milk (375ml)

*May add up to double this amount

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Instructions

Crust

Mix first 4 ingredients, leaving lumps of shortening.
Add water 1 T. at a time, using dough blender.
Leave lumps the size of peas. Roll out.

Filling

Beat all together until smooth.
Pour into pie shell
Bake at 425° F / 218° C, 15 minutes
Reduce heat to 350° F / 175° C, 40-50 minutes or until knife comes out clean.

Notes

Don’t skimp on the spices.

Find it online: https://recipes.jordanprins.com/pumpkin-pie/