Pumpkin Pie Recipe

Here you have a very easy and delicious dessert for this holiday Season!

Makes 1  9.5 inch Pie.

  • 2 C All purpose flour
  • 1 T Sugar
  • ½ Tsp Salt
  • ½ C Cold Shortening
  • ⅓ C Cold Butter
  • 1 Large Egg
  • 1 ½ Tsp Apple Cider Vinegar
  • 2-3 T Water

For the Filling:
  • 1 ½ C Pumpkin Puree (all natural)
  • 4 T Melted Unsalted Butter
  • ½ C Granulated Sugar
  • ½ C Brown Sugar
  • 1 Tsp Cinnamon
  • ½ Tsp Nutmeg
  • ¼ Tsp Cloves
  • 3 Large Eggs
  • ¾ C Evaporated Milk
  • 1 Tsp Vanilla Extract
  • Pinch of Salt

To make the Crust:
In a large bowl combine the flour with the sugar and salt, also add in the butter and the shortening cut into small cubes and mix until you get a texture similar to coarse breadcrumbs. Once you get that texture, now add in the egg, slightly beaten, also add in the vinegar and about two or three tablespoons of water, knead until you get a soft dough. This dough shouldn't be sticky at all. Once it’s ready form a ball with it, wrap it with plastic wrap and refrigerate for at least one hour before using it.

After an hour, roll out the dough on a flour surface. roll it to a thickness of a ¼  inch, then cover your pie pan with it, cut out all the excess dough. And with a fork press down all around the edges of the pie crust.  Set this aside until you are ready to use it.

Roll out the leftover dough, and with a leaf cookie cutter cut out some leaves to decorate the pie, the leftover crust will be enough to make about 6-8 leaves.  Set them aside until you are ready to use them.

Preheat the oven to 350ºF (180ºC)

To Make the Filling:

Separate the egg yolks from the egg whites. Set the egg whites aside for a minute.

In a large  bowl combine the pumpkin puree with the brown sugar,  granulated sugar, cinnamon, nutmeg, cloves, pinch of salt, melted butter, vanilla extract, evaporated milk and the three egg yolks, mix well until everything is well incorporated and place this aside for a minute.

Now in an electric mixer, mix the egg whites on high speed for about two minutes or until fluffy and soft.   Once the egg whites are done fold them into the pumpkin puree mixture, fold until well combined.

Pour the pumpkin puree mixture into the pie pan, bake at 350ºF for about 60-75 minutes or until cooked.

You will know the pie is done when you insert a toothpick right in the center of the pie and the toothpick comes out completely clean.

Let the pie cool down for about 15 minutes before serving it.