Pumpkin custard made with extra eggs and extra spices for a velvety custard perfect pumpkin pie.
Course: Dessert
Cuisine: American
Servings: 2Pies
Author: Portlandia Pie Lady
Ingredients
Pumpkin Filling (makes two 9-inch pumpkin pies)
129 ouncecanned pumpkin
2cups pure cane sugar
6largeeggs
2teaspoonsginger
2teaspoonscinnamon
1/2teaspoonnutmeg
1-1/2teaspoonsmace
1/2 teaspoon salt
1 cupwhole milk or evaporated milk
Grandma's Pie Crust (makes two single crust pies)
2cupsall purpose flour
2tablespoonssugar
1 teaspoon salt
1/8 teaspoonbaking powder
1cupvegetable shortening
1/2cupcold water
Instructions
Pie Crust
Stir together all the dry ingredients. Using a large fork or pastry cutter, cut in the shortening until crumbly.
Add the cold water all at once and mix just until forms a ball (do not knead or over mix). The dough will be rather soft.
Divide dough in half. Roll out one half on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate. Roll up dough on to rolling pin and unroll into pie plate (dough is too soft to pick up by hand). Repeat for second pie.
Filling and Baking
Preheat oven to 350 F.
With whisk or electric mixer, mix the pumpkin and spices together. Beat in eggs and milk until thoroughly combined and smooth.
Pour into 2 unbaked pie shells. Bake at 350 for 40 to 45 minutes. The last 5 to 7 minutes of baking, turn off oven and crack the oven door open to let heat escape and pie to set. This helps the middle of the custard to not crack.
Remove from oven and place on counter top to cool. Serve cold with whipped topping!