Homemade Pumpkin Pie
Pumpkin Filling
1 15 oz Can Pumpkin (without added spices)
1/2 can of 12oz Evaporated Milk
2 tsp (2 caps) Vanilla
1 TBS Allspice
1 TBS Cinnamon
1/2 C Sugar ( I like to use unbleached sugar that is finely ground )
Mix all the ingredients together and you have your pie mix ready to go into the pie crust.
Crust
2.5 Flour (Unbleached Flour)
1 TBS Sugar or Agave
2/3 C Unsalted Butter
1 tsp Vanilla
1. Preheat the oven 425 degrees.
2. Put all ingredients into a bowl and mix them until they are soft and all the ingredients are mixed in well.
3. Take the pie dough and press it into a pie dish. Make sure that the dough fully covers your pan and that it is about 1/4-1/2 inch thick all the way around.
4. Pour the filling mixture into the mold and bake it at 425 degrees for 15 minutes. After 15 minutes turn the temperature down to 350 degrees and bake for another 40-50 minutes or until the middle is solid.
***If you haven't seen my post about unbleached and bleached products. Definitely take some time and go back to that post it has helpful and beneficial information***
Happy Pie'n!
CHEERS!
1 TBS Sugar or Agave
2/3 C Unsalted Butter
1 tsp Vanilla
1. Preheat the oven 425 degrees.
2. Put all ingredients into a bowl and mix them until they are soft and all the ingredients are mixed in well.
3. Take the pie dough and press it into a pie dish. Make sure that the dough fully covers your pan and that it is about 1/4-1/2 inch thick all the way around.
4. Pour the filling mixture into the mold and bake it at 425 degrees for 15 minutes. After 15 minutes turn the temperature down to 350 degrees and bake for another 40-50 minutes or until the middle is solid.
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| Not the best picture but taste is AWESOME! |
***If you haven't seen my post about unbleached and bleached products. Definitely take some time and go back to that post it has helpful and beneficial information***
Happy Pie'n!
CHEERS!
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