Blogtoberfest, day 30 - Pumpkin Pie

"It isn't so much what's on the table that matters, as what's on the chairs."
                                                  ~W. S. Gilbert

If you really want to wow your guests or family, this is the recipe for pumpkin pie you want to follow.  It is the best!

Make your pie crust and have it already in the pie dish before starting on the filling.  If you decide to make your pie crust from scratch vs store bought crust, this is a wonderful and no-fail recipe:

PERFECT PIE CRUST

3 cups flour
1/1/4 cups shortening, like Crisco
Dash of salt
1 teaspoon white vinegar
1 whole egg
5 tablespoons of cold water

Blend the flour, Crisco and dash of salt with a pastry blender.  This is as I'm starting...

And after everything is blended, all the flour should be mixed in and look like small peas...

For cold water, I always add an ice cube.   Use only the 5 tablespoons of water, no more, no less...

Add the 1 teaspoon of white vinegar and 1 beaten egg...

Mix well with hands and roll out into a large circle.  Keep turning the rolling pin to get that nice circle.  It should be larger than your pie dish.  I used a 9 inch pie dish...

To transfer the dough to the pie dish, using a table knife, carefully loosen the edges all around.  There's different ways to transfer the dough, but for me I usually fold it very carefully into quarters and then lift it to the pie dish and carefully unfold it.  If it breaks, just patch up with more dough...

I use a fluting method around my edges.  As I'm using my left thumb and finger, I use a finger from my right hand at the same time to form this design...

BEST PUMPKIN PIE

3 eggs for fresh pumpkin
1 1/2 cups fresh pumpkin
1/4 cup packed brown sugar
1/2 cup white granulated sugar
1 1/2 cups canned evaporated milk
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove

Bake at 425 degrees for 15 minutes and reduce the heat to 350 degrees for an additional 40-45 minutes.

I make mine in a blender so that the pulp from the pumpkin dissolves.  If your pumpkin is in the freezer, take it out to thaw in the refrigerator the day before...

I add the three eggs and pumpkin and then mix in the blender...

Add the rest of the ingredients and mix again until everything is blended...

Pour into the unbaked pie shell.  I usually cover my crust edges with foil, but (HINT, HINT FOR CHRISTMAS, MAYBE SOMEONE WILL GET ME A NICE PIE CRUST SHIELD!!)...

When it's finished baking, let it cool and then refrigerate...

If you have leftover dough, just roll it and sprinkle with a cinnamon/sugar mix...

Roll and moisten the raw edges.  Place on a foil, raw edge down, and bake along with the pie...

One thing you'll notice with a real pumpkin vs the canned, is the color.  The pie with the fresh is lighter in color, mainly because it doesn't have food coloring and all the other additives to it.  You'll get raves and requests for recipes on this.  Two of my daughters-in-law have my pie recipe and this is what they make now.  Enjoy!