Our customer Gloria is sharing her homemade pumpkin pie recipe that she made with a pie pumpkin from Brewers Organics!
Homemade pumpkin pie
You will need one medium sized organic baking pumpkin. Cut pumpkin in half. Remove seeds and bake at 350* face down on a cookie sheet for about 1 hour (until soft and can poke with a fork). Scrape pulp out with a fork. Let cool and then puree in a food processor. (I did this the day before, and put it in the fridge, to save time when actually assembling the pie)
Making the pie:
1 cup sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 cup pumpkin puree (from one organic baking pumpkin)
1 2/3 cup carnation milk
9″ pie crust (unbaked – recipe below)
Mix sugar, salt, cinnamon, nutmeg and ginger in a bowl. In a separate bowl, mix pureed pumpkin, carnation milk and 2 eggs. combine wet and dry ingredients until smooth. Pour into crust and bake 15 minutes at 450*. Reduce heat to 325* and bake for 45-60 minutes, until a knife or toothpick comes out clean. (it was closer to 60 minutes for me)
1 1/3 cup flour
1/2 tsp salt
3-4 tbsp cold water
In a medium mixing bowl, combine the flour and salt. Cut in shortening with a pastry cutter or two butter knives. Add 1 tbsp of cold water at a time until you can form dough into a ball (not too crumbly).
Roll the dough out on a floured surface. Turn the pie plate over and rest on top of dough to measure. To place the dough in pie plate, fold in half, and half again, and unfold into plate. Another alternative is to roll the crust over the rolling pin and unroll it over the pie plate. Press down and pinch edges around the rim. I had a little bit of dough left over so I rolled it out and used a small turkey and acorn cookie cutter to make a decoration in the middle.