Pumpkin Pie
With home canned pumpkin puree
Ingredients
Filling
2 cups pumpkin puree (1 – 2 pints pumpkin without liquid)
1 cup brown sugar
2 tbsp Grand Marnier®
1 Tbsp flour
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1/8 tsp allspice
3 large eggs, slightly beaten
1 cup 2% evaporated milk
Pie Crust
2 cups cake and pastry flour (organic)
½ tsp salt
½ cup lard
½ cup cold unsalted butter
1 Tbsp white vinegar
3 Tbsp ice cold water
Directions
Pie Crust:
Mix flour and salt in mixer. Cut butter and lard into ¼ to ½ inch cubes and add to mixer. Process on low with the wire whip attachment until the mixture looks and feels mealy and the butter and lard is pea sized. Remove the bowl from the stand mixer. Mix vinegar and water together. Add 1 tbsp of water/ vinegar mixture at a time until the flour mixture is wet. Stir with a fork until pastry comes together.
Pat into 2 balls. Place in plastic wrap and refrigerate for 30 minutes.
Remove from refrigerator. Flour countertop and rolling pin. Roll out the pastry to a thickness of ¼ inch and large enough to overlap edges of pie plate. Cut off overlap. Decorate the edges of the pie crust with cut outs from cookie cutters if you want to make the pie look festive.
Tip: water requirements are based on humidity in your kitchen and the season of the year. Air tends to be dryer in the winter, meaning more water is likely needed. In summer, when the air is more humid, less water will be needed.
Pie:
Drain liquid off home canned pumpkin. Puree pumpkin (the liquid is loaded with nutrients so keep it for soup).
To the pumpkin, add brown sugar, Grand Marnier®, flour, salt and spice. Mix in 3 slightly beaten eggs and evaporated milk. Mix until all ingredients are incorporated.
Pour pumpkin filling into pie shell.
Bake at 425°F for 15 minutes, then lower oven temperature to 325°F and continue baking for 35-40 minutes.
Filling is cooked when knife inserted in centre comes out clean. Cool. Serve with whipped topping. This recipe is inspired by a recipe I used from Calgary Coop.
