Happy Monday everyone! I hope you’re having a great day thus far. It’s a beautiful September afternoon here. The sun is shining in between passing clouds and there’s a subtle breeze traveling through the air, which makes the Florida heat a bit more bearable. The house smells incredible right now. I’ve got hazelnut coffee at arms reach, a maple walnut candle burning, Turkey Chili in the crock pot, and this yummy pumpkin pie cooling on the counter. It is a delicious whirlwind of Fall scents in here.
Being that we’re more than half-way through September already, Fall is in full swing for me. I know, I know…it’s not technically Fall yet but September 1st kickstarts my Fall season. By now pumpkin and pumpkin-spice is everywhere you turn…and I’m loving it. My boyfriend on the other hand (who is more of an apple/cider fan in the Fall) would disagree. It’s always a battle between pumpkin and apple around this time of year for us….where are my pumpkin fans at? 😉
I can’t get enough of the stuff. There are so many possibilities when you have a can of pumpkin on hand. Savory, sweet, healthy, indulgent…you name it. Now out of all the things I could have made with the can of pumpkin I had, I decided to go back to the basics today. I’ve never ever made a pumpkin pie before…which is hard to believe considering I love baking and the Autumn season so much. But back at home in MA, my aunt would always be the one to make the pumpkin pie for our Holiday get-togethers…it was sort of her thing and let me tell you, hers is the bomb. I’d like to think mine came out pretty good but I’ll let you decide! 😉
Traditional Pumpkin Pie
You Will Need:
(For The Crust)
- 2 1/2 Cups All-Purpose Flour, Sifted
- 1/2 Tsp Salt
- 1/2 Cup Butter, Cold + 1 Tbsp to Butter Pie Dish
- 1/2 Cup Vegetable Shortening
- Cold Water, as needed
(For The Filling)
- 1 15oz Can Pure Pumpkin
- 1 12oz Can Evaporated Milk
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 3/4 Cup Granulated Sugar
- 2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Tsp Ground Allspice
- 1/2 Tsp Ginger
- 1/2 Tsp Salt
- Preheat oven to 400 degrees F. Butter a 9 inch pie dish and set aside.
- To make the crust, add your flour and salt to a large mixing bowl. Add in the 1/2 cup butter & 1/2 cup of shortening, in pieces. Use your hands to pinch the dough together until small pebble-like pieces start to form. Add 1 tsp of cold water at a time until your dough starts to come together and easily forms a ball.
- Place your ball of dough between two pieces of wax paper. Using a rolling pin, roll out your dough until it’s just a bit larger than the size of your pie dish.
- Place dough inside your buttered pie dish and lightly press down so it adheres to the bottom and sides of the dish. Trim off the excess, leaving about 1/2 inch hanging over the edge of the dish. You can then get creative with the way you’d like your crust to look. I simply used a fork to make lines along the crust.
- Use a fork to poke small holes in the bottom of the crust and bake for 15 minutes.
- To make the filling, combine sugar, salt, & spices in a mixing bowl. Mix in one egg at a time, then add pumpkin and vanilla. Mix again and then stir in evaporated milk.
- Pour mixture into your pie dish and bake at 400 degrees F for 15 minutes. Then, reduce the heat to 350 degrees F and bake for 40-50 minutes or until a knife inserted in the center comes out clean.
- Let cool for 2 hours before cutting and serving. Enjoy!