Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CRUST
- Measure flour and salt together with whisk in mixing bowl. Cut in shortening (Crisco) with pastry cutter until crumbly and about the size of peas (do not overwork). Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball. Split into two even balls.
- Press into round discs, wrap in plastic wrap, and refrigerate while making filling. For more pie crust tips, please see our crust post.
FILLING
- Line bottom oven rack with a foil-lined baking sheet in case of drippings. Preheat oven to 450 degrees Fahrenheit.
- In a large mixing bowl, beat together pumpkin, sugar, salt, ginger, nutmeg, slightly beaten eggs, and milk until thoroughly combined. Set aside.
- ASSEMBLY: Roll out one dough disc from refrigerator on lightly floured surface. Place in a 9 inch pie pan and trim/flute edges. Pour filling into crust and sprinkle desired amount of cinnamon on top. For the second crust disc, please see possible suggestions listed in the blog post above. (Make a second pie, roll-ups, or use to create pie decor.)
- BAKE: Bake pie at 450 degrees F for 12 minutes. Reduce temperature to 325 degrees and bake for an additional 45-55 minutes. Start checking pie after 45 minutes and add on time as needed. A butter knife inserted into the middle of the pie should come out mostly clean when it is done.
STORAGE
- Let pie sit at room temperature until cooled (several hours), then cover and refrigerate until chilled. Serve with a dollop of whipped cream and/or vanilla ice cream. Pie will last in refrigerator for up to 5 days.
