Homemade Fresh Pumpkin Pie

1. 1

   Preheat oven to 400.

2. 2

   Halve poumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1-inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.

3. 3

   Return pumpkin to the saucepan and mash with a potato masher. Drain well.

4. 4

   Prepare crusts by mixing together bthe flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.

5. 5

   With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8-inch thickness. With a sharp knife, cut dough 1 1/2-inch larger than the upside down 8-9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan.

6. 6

   In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1-inch from the edge comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.