Pumpkin Pie! October 30, 2015 Recipes Its nearly Halloween! That’s our cue to do another pumpkin themed post! This week’s article is a recipe for Granny’s Pumpkin Pie! Pastry for Single-Crust Pie: 1 1/3 cups all-purpose flour 1/2 teaspoon salt 1/2 cup shortening 3 1/2 tablespoons cold water Filling: 2 cups mashed, cooked pumpkin 1 (12 fluid ounce) can evaporated milk 2 eggs, beaten 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Directions Preheat oven to 400 degrees F (200 degrees C). Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together. With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. (P.S. If you’d like to speed up the process a bit, you can buy pre-made crusts. But not us here at Growing Society, we’re pie purists.) Be safe out there tomorrow night and we wish you a spooky and spectacular Halloween!!! Leave a Reply Cancel ReplyYou must be logged in to post a comment.