#seasonalrecipe

This holiday season, ditch the can and make your pumpkin pie from scratch with fresh pumpkins! It's not as difficult as you might think, and the results are worth it. Your family and friends will be impressed with your baking skills, and they'll love the homemade taste of this classic Thanksgiving dessert. Easy Homemade Fresh Pumpkin Pie Ingredients: Pastry Crust: 1 ⅓ cups all-purpose flour ½ teaspoon salt ½ cup shortening 3 tablespoons cold water, or more as needed Filling: 2 cups mashed, cooked pie pumpkin 1 (12 fluid ounce) can evaporated milk 2 large eggs, beaten ¾ cup packed brown sugar ½ teaspoon ground cinnamon, or more to taste ½ teaspoon ground ginger, or more to taste ½ teaspoon ground nutmeg, or more to taste ½ teaspoon salt Directions: Step 1. Preheat the oven to 400 degrees F (200 degrees C). Step 2. Make the pastry crust: Mix flour and salt together in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed. Step 3. Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Place an 8-or 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 1/2 inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside. Step 4. Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan. Use two hands to flute the dough around the top edges. Step 5. Make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust. Step 6. Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks. Step 7. Remove from the oven and cool to room temperature before serving TO PREPARE MASHED PUMPKIN: Slice a fresh pie pumpkin in half. The seeds and stringy pieces should be removed and discarded. Slice the pumpkin into chunks while leaving the skin on. Weigh 1 1/2 pounds to get 2 cups of cooked, mashed pumpkin for this dish. If your pumpkin is larger, think about cooking 3 pounds of pumpkin and double the following pie recipe to make two pies. In a saucepan over medium heat, add an inch of water along with the pumpkin pieces, and then bring to a boil. Allow 30 minutes for low-temperature simmering with the lid on. Drain and cool. Remove and throw away the peel. Mash the pumpkin in the saucepan once more using a food processor or potato masher until it is smooth. #desserts #pies #pumpkinpie #seasonalrecipe @Andrea Bihary