Samhain Countdown Day 25

Pumpkin Pie

What is a harvest festival without a pie? I love making pies this time of year, specifically those that correspond with what is being harvested. For Samhain that happens to be pumpkin or apple. However, I already gave you my apple recipe for Mabon, so this time you are getting my Pumpkin Pie recipe

Like with the apple pie, those of you who are not so inclined to bake but still want to bake this, there is nothing wrong with picking up premade crust and filling (or one or the other) to make a pie.

I often get the premade fillin this time of year when making pumpkin as I usually take on too much and makinf the filling from scratch is too much work for me. (I still make the crust because nothing beats the family pie dough recipe).

To make from scratch you will need;

For the Crust (if you use the premade dough skip getting these ingredients):

• 1/2 cup fat of your choice (I use butter or shortening but you can use what you want so long as it is cold)

• 1 1/2 cups of all purpose flour

• 1/2 tsp salt (I use sea salt but table is fine too)

• 1/2 cup COLD water (if you have ice put it in the water (not the dough) to make it cold enough if all you can get is tap)

* this recipe only makes 1 pie dough

* this recipe freezes well so make more and freeze it

For the Filling (if you choose to make it from scratch):

• 2 c mashed, cooked pie pumpkin

• 1 12oz can evaporated milk (if you have larger or smaller cans make sure it adds 12oz)

• 2 large eggs, beaten

• ¾ c packed brown sugar

• ½ tsp ground cinnamon, or more to taste

• ½ tsp ground ginger, or more to taste

• ½ tsp ground nutmeg, or more to taste

• ½ tsp salt

Assembly:

• mix flour and salt until combined

• add the cold butter until it is a rough pea sized crumble (don’t over mix)

• slowly add in water until it becomes a dough

• refrigerate for 1 hour

• while the dough is cooling combine pumpkin, evaporated milk, spices, brown sugar, salt and eggs (using a mixer or had mixer works well)

  • make sure that it is well combined

• once dough is out of the fridge roll out the dough a little larger than your pan (each crust makes a 9” crust)

• pour prepared filling into the crust

• if you feel confident you can add shapes to the top part using any extra dough

• place in a 400 F oven for about 40-60 min or until you can insert a toothpick, cake tester, skewer or knife into the pie 1 inch from the edge and it comes out clean (smaller pies will take less time)

• check pie periodically as you might have to cover the edges with tin foil to prevent it from burning

• let cool and enjoy!