Our Recipes

Pumpkin Pie

Why have a pumpkin spice latte when you could have a pumpkin pie?

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Yields10 Servings
Prep Time30 minsCook Time1 hr 45 minsTotal Time2 hrs 15 mins

Ingredients List & Amounts
FOR THE CRUST
 1 ½ cups all-purpose flour
 ½ tsp salt
 ¼ cup vegetable shortening
 ¼ cup butter
 45 tbsp ice water
 425 g can of pumpkin (2 cups)
FOR THE FILLING
 1 large egg
 3 large egg yolks
 ½ cup sugar
 ½ cup light brown sugar
 2 tbsp all-purpose flour
 ½ tsp salt
 ½ tsp ground nutmeg
  tsp ground cloves
  tsp ground black pepper
 1 tsp ground cinnamon
 1 tsp ground ginger
 1 ¼ cups evaporated milk

Preparation & Cooking Directions
1

Butter a 9-inch pie plate.

2

Combine the flour and salt in a large bowl. Cut in the butter and shortening with a pastry blender, two forks or a food processor, until the mixture resembles a coarse meal.

3

Gradually add enough ice water to the mixture until a ball of dough is formed.

4

Pour the dough onto a lightly floured surface and form into a disc. Lightly flour the top of the pie dough. Rolling from the centre, roll until the dough is about 3 mm thick.

5

Lay across the pie plate, making sure to press it lightly into the bottom and sides. Cover and refrigerate for at least 30 minutes.

6

Preheat the oven to 375 degrees. Fill with dried beans or pie weights and bake for 20 minutes. Remove from the oven, tent the edges in foil and bake for another 20 minutes, until dough is dry and golden.

7

Remove and reduce the oven temperature to 325 degrees.

8

Whisk together all of the filling ingredients together in a large bowl, and pour into the pre-baked crust.

9

Baked the filled pie for 50-60 minutes until the filling is just set (dry around the edges with a slight jiggle in the centre). Keep an eye on the crust, if it browns to quickly, tent again with foil.

10

Cool on a rack for a few hours until room temperature.

Ingredients

Ingredients List & Amounts
FOR THE CRUST
 1 ½ cups all-purpose flour
 ½ tsp salt
 ¼ cup vegetable shortening
 ¼ cup butter
 45 tbsp ice water
 425 g can of pumpkin (2 cups)
FOR THE FILLING
 1 large egg
 3 large egg yolks
 ½ cup sugar
 ½ cup light brown sugar
 2 tbsp all-purpose flour
 ½ tsp salt
 ½ tsp ground nutmeg
  tsp ground cloves
  tsp ground black pepper
 1 tsp ground cinnamon
 1 tsp ground ginger
 1 ¼ cups evaporated milk

Directions

Preparation & Cooking Directions
1

Butter a 9-inch pie plate.

2

Combine the flour and salt in a large bowl. Cut in the butter and shortening with a pastry blender, two forks or a food processor, until the mixture resembles a coarse meal.

3

Gradually add enough ice water to the mixture until a ball of dough is formed.

4

Pour the dough onto a lightly floured surface and form into a disc. Lightly flour the top of the pie dough. Rolling from the centre, roll until the dough is about 3 mm thick.

5

Lay across the pie plate, making sure to press it lightly into the bottom and sides. Cover and refrigerate for at least 30 minutes.

6

Preheat the oven to 375 degrees. Fill with dried beans or pie weights and bake for 20 minutes. Remove from the oven, tent the edges in foil and bake for another 20 minutes, until dough is dry and golden.

7

Remove and reduce the oven temperature to 325 degrees.

8

Whisk together all of the filling ingredients together in a large bowl, and pour into the pre-baked crust.

9

Baked the filled pie for 50-60 minutes until the filling is just set (dry around the edges with a slight jiggle in the centre). Keep an eye on the crust, if it browns to quickly, tent again with foil.

10

Cool on a rack for a few hours until room temperature.

Pumpkin Pie
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