This is my mom’s Pumpkin Pie Filling recipe.
She’s used the same one for as long as I can remember. I’m sure she’s tried others, but always came back to this simple, easy and definitely flavourful one. My dad, being the ultimate connoisseur of pumpkin pie (once cutting the whole pie in 4 and himself and each son-in-law having a quarter a piece) likes this one the best.
My sister Evelyn has been honored the roll of master pie maker – perfecting the pastry (which we will provide the recipe for). Each of our family members (currently counting 25) has a specialty – which we will hopefully provide all of their techniques in the posts to come.
The extra filling makes a wonderful custard type dessert – to do the low calorie option (sans la pastry)
- 3/4 cup lightly packed brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 eggs, lightly beaten
- 1 1/2 cups Pumpkin – canned OR fresh pumpkin cooked, pureed & cooled
- 1 1/2 cups light cream
- 1 tablespoon flour (stops filling from getting watery on top once baked)
1 @ 9″ unbaked pie shell (or see pastry below)
- Mix together brown sugar & spices. Stir in remaining filling ingredients and beat until smooth.
- Pour into unbaked pie shell.
- Bake in a preheated 425°F oven for 20 min.
- Reduce temperature to 350° and continue baking for 25 min or until a knife inserted in the center of the pie comes out clean.
Pumpkin in Custard Cups:
This filling can also be poured into custard cups and cooked for 25 min at 350°F (for 3″ shallow custard cups), in smaller containers, it may be finished cooking quicker – and cooking time may vary between oven brands.
Flaky Pastry Recipe:
- 6 cups pastry flour (or 5 1/2 cups all purpose flour)
- 2 teaspoons salt
- 2 teaspoons baking powder
- 2teaspoons (upto 1 tablespoon) sugar
- 1 lb lard (non-hydrogenated) or butter – cool (not room temp)
- 1 teaspoon vinegar
- 1 egg lightly beaten
- cold water (see instructions)
- Mix together flour and salt
- Cut in lard with pastry blender, food processor on pulse or 2 knives until mixture resembles coarse oatmeal
- In a 1 cup measuring cup – combine vinegar and egg. Add enough water to fill it up to 1 cup.
- Gradually stir liquid into lard mixture. Add only enough liquid to make dough cling together
- Gather into a ball and divide into 6 portions. If desired, wrap unused portions and refrigerate or freeze.
- For best & most flaky results, let dough sit (rest) in fridge for 30 minutes – if you have the time
- Roll out each portion on lightly floured surface. If dough is sticking, chill longer.
- Transfer dough to pie plate. Trim and flute (ruffle) edges and bake acording to your pie recipe.
- Yield: 3 @ 9″ double crist pies or 6 pie shells
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