Today is National Pie Day! Pumpkin pie is a tradition for so many, and this is one of our most loved recipes. This scrumptious pie is calling your name!
Ingredients for the crust
1¾ C. flour, plus more for rolling
2 tsp. sugar, plus more for sprinkling
¾ tsp. salt
6 T. cold unsalted butter, cubed
¼ C. Shortening
7 to 8 T. ice water
1 egg yolk
Ingredients for the filling
1 (15 oz.) can pumpkin puree
1 (14 oz.) can sweetened condensed milk
1 tsp. cinnamon
½ tsp. each ground ginger and nutmeg
½ tsp. salt
Pinch of black pepper
For the crust, in a big bowl, stir together 1¾ C. flour, 2 teaspoons sugar, and salt. Add the butter and rub between your fingers until the ingredients hold together; add the shortening and mix until pea-sized pieces form. Drizzle in half the water; mix until just moistened. Stir in the remaining water a little at a time (don't over-mix). Flatten, wrap in plastic, and chill 30 minutes.
Preheat your oven to 425°. Roll the chilled dough on a lightly floured surface to a to 10" circle; press into a 9" pie plate, flute, trim, and set aside. Cut small shapes from dough scraps. Whisk the egg yolk with a little milk; brush lightly over cut-outs. Sprinkle with sugar and bake for 10 minutes, until golden; set aside.
For filling, whisk together the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt and black pepper. Pour into the crust and bake for 15 minutes. Reduce oven temperature to 350°; bake and additional 35 minutes, until a knife inserted 1" from the edge comes out clean. Cool before cutting. Garnish with cut-outs.
Our cookbook called Baking Memories hosts many time-honored traditions! Be sure to get your copy today.
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