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Thanksgiving Recipes – Homemade Pumpkin Pie

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  • Author: Mavis Butterfield

Ingredients

Scale

2 1/2 cups all-purpose flour
2/3 cup vegetable shorting {I used Crisco}
1 teaspoon salt
6 tablespoons cold water


Instructions

  1. Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
  2. When the pie crust is almost done chilling, combined all the ingredients for the custard in a large mixing bowl or give it a whirl in a blender until smooth {I love using our Blendtec* for this}.
  3. Then remove the pie crust from the refrigerator, roll out 1 crust and line a pie plate with it and crimp the edges of the crust.  Roll out the second pie crust to 1/4″ and using a leaf shaped cookie cutter* cut 12 dough leaves out.  Brush the dough leaves with an egg wash {1 egg, 1 tablespoon water} and set aside.
  4. Brush the top 2″ of of the pie crust with an egg wash as well.
  5. Pour custard filling into the crust lined pie plate and add dough leaves around the edges and one in the center as well.
  6. Bake at 375 degrees for 50- 55 minutes or until the center of the pie is set.  Carefully remove the pie from the oven ans let it cool.
  7. Serve this baby with a giant scoop of vanilla ice cream or whipping cream. Whichever you prefer.