Two Favorites Combined

I have combined my favorite pie crust recipe with our favorite pumpkin pie filling recipe to create our family’s favorite pumpkin pie!  Thought I’d share just in case you don’t have a favorite yet.

The crust came from watching Paula Deen on TV years ago, and the filling recipe is from Allrecipes.

I take absolutely no credit for this recipe.. other than to put the two of my favorites together to create our family’s favorite pumpkin pie.  😉

Doesn’t Take Skill

I am not a fancy cook, but I can follow directions.  I always thought pie crusts were tricky…. kind of like rose bushes…. they require a lot of attention.  But for some reason, like my rose bushes that are SUPER low maintenance and always beautiful, this recipe is consistently easy!  You don’t have to be a chef.  You just have to follow directions.

Meanwhile I want to wish everyone a wonderful Thanksgiving day!  I’m off to put the finishing touches on our Christmas decorating!

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Print Recipe

Family Favorite Pumpkin Pie

Cook Time

1 hour 5 minutes

Servings

Ingredients

CRUST: (This is actually a Paula Deen recipe)

• 2 1/2 cups flour cups flour
• 1/4 tsp salt
• 3 Tbs sugar
• 1/4 cup shortening
• 1 1/2 sticks butter, cold
• 1/4-1/2 cup ice water

PUMPKIN FILLING

• 1 15 oz can pumkin
• 1 14 oz can sweetened condensed milk
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 9 inch unbaked pie crust (bake a little)

Cook Time 1 hour 5 minutes Servings Ingredients CRUST: (This is actually a Paula Deen recipe) 2 1/2 cups flour cups flour 1/4 tsp salt 3 Tbs sugar 1/4 cup shortening 1 1/2 sticks butter, cold 1/4-1/2 cup ice water PUMPKIN FILLING 1 15 oz can pumkin 1 14 oz can sweetened condensed milk 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/2 tsp salt 1 9 inch unbaked pie crust (bake a little)

Instructions

1. Sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Cube the butter and work it in quickly with a pastry blender so the butter doesn't get too soft, and until the mixture is crumbly like very coarse cornmeal. Add water, a little at a time, until it comes together forming a dough. Bring to a ball. When it comes together stop working it. Divide the dough in half and flatten slightly to form a disk shape. Wrap each in plastic and chill for at least 2 hours. On a floured surface, roll out to a 10-11 inch circle. Place in pie pan.

   
2. Preheat oven to 425°. Whisk the pumpkin, sweetened condensed milk, eggs, spices, and salt in a medium bowl until smooth. Pour into crust and bake for 15 minutes. Reduce the temperature to 350° and bake an additional 35-40 minutes longer, or until a knife inserted 1 inch from the crust comes out clean. Cool. Store in fridge.