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Best pumpkin pie homemade crust recipe

Best pumpkin pie and homemade crust recipe

I love the pumpkin filling because it is creamy and very flavorful with cinnamon, pumpkin pie spice and a little nutmeg.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 316
Ingredients Method

Ingredients
  

  • PUMPKIN PIE FILLING RECIPE
  • 1 15 ounce can Libby’s pumpkin
  • 12 ounces evaporated milk
  • 3/4 C white sugar
  • 2 eggs
  • 1/2 tsp of salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
Homemade crust recipe
  • 1 1/4 C flour
  • 1/4 C cold buter
  • 1/4 C cold Crisco
  • pinch salt
  • 1-2 Tbsp Ice cold water

Method
 

  1. Add pumpkin, canned evaporated milk and eggs into kitchen aid and mix for a few minutes.
  2. Add the sugar, salt and spices.
  3. Mix well scrapping down the sides of the bowl to make sure any spices that stuck to the sides of the bowl are completely mixed into the batter.
  4. Pour your pumpkin pie filling into the pie crust.
  5. Place filled pie crust on a cookie sheet.
  6. Bake at 425 for 15 minutes then turn down oven to 350 degrees and bake for 35 min or until knife inserted into middle of pie comes out clean.
  7. Let cool for 1-2 hours.
  8. Top with whipped cream
Pie dough
  1. Place the flour into the work bowl of your food processor.
    Cut the butter into pieces and place into the work bowl.
    Add in the crisco. Pulse a few times until the butter and crisco are incorporated.While the food processor is running.
    Add in ! tablespoon at a time of ice cold water through the feeding tube. Run the machine just until the dough barely starts to come together.
    Gather the dough together and form a ball. Wrap in cellophane and refrigerate for 15 min or longer.
    Roll the dough out on a floured surface.
    Place dough into pie tin.