Pumpkin Pie

My favorite pie. For a flaky crust, minimize handling of the dough and be sure not to let the butter melt. Big chunks throughout is ok, as that is what makes separation of layers.

• 3/4 c sugar
• 1 t cinnamon
• 1/4 t cloves
• 1/2 t ginger
• 1/2 t salt
• 2 eggs
• 15 oz pumpkin (1.87 c)
• 12 fl oz evaporated milk (1.5 c) (or full Canadian can) [update: lactose free...by evaporating it on the stove for an hour+]

Pie Crust

• 1 1/4 c flour
• 1/2 t salt
• 1 T sugar
• 1/2 c butter, frozen
• 1/8-1/4 c ice water

1. For the crust: Combine the flour, salt and sugar in a bowl. Grate in the frozen butter and mix. Add just enough ice water until dough mostly holds together. Roll into ball in plastic wrap. Flatten into a disc and refrigerate for at least 30 minutes.
2. In a small bowl, combine the sugar, salt and spices.
3. In a large bowl, lightly beat the eggs (you don't want air bubbles). Add the pumpkin and sugar mixture.
4. Gradually stir in the evaporated milk.
5. Roll the dough out (on the plastic wrap) into a circle big enough to fill your pie plate. Roll from the center in quarter turns. Place in pie plate ensuring no air is trapped underneath. Lightly crimp the edges.
6. Pour in the filling. Finish the edges for style (fork pressed, curvy indentations, or rustic look). 
7. Bake at 425F for 15 minutes. Reduce heat to 350F and bake for 40-50 minutes more. Edges should be done but center should look a little wet. If you overcook it, it will crack.

Alternate Quick Crust

11/29/23 Tried an alternate crust but did not have pecans. I liked it but DBD prefers regular crust.

• 1 c quick oats
• 1/4 c flour
• 3 T brown sugar
• 1/4 c pecans, very finely chopped [optional: substitute more oats]
• 1/2 t cinnamon
• 3 T vegetable oil
• 1 T water

1. Grease 9" pie plate. Heat oven to 425F.
2. Mix oats, flour, brown sugar, pecans and cinnamon in bowl.
3. Combine oil and water. Work into crust until well blended.
4. Pat into prepared pie plate.
5. Bake for 8-10 min until browned around the edges.
6. Fill with pie filling and bake as normal (425F for 10 min, 350F for 40 min)

Variation: Pumpkin Bars

10/29/15 Use the same filling but make an oat crust in a 9x13 pan. Bakes faster as well.
2022 3rd time making this but first time tasting it. The crust is WAAAAYYY too sweet! Rating: *

• 1/2 c butter, softened
• 1/2 c brown sugar
• 1 c flour
• 1/2 c rolled oats

1. Combine butter with brown sugar.
2. Stir in flour.
3. Fold in oats.
4. Press into bottom of 9x13 pan.
5. Bake at 350 for 15 minutes (check after 10 min), until set.
6. Remove from oven and fill with the pie filling from above.
7. Bake at 350 for 20-30 minutes until set.

Pumpkin Puree

1. Cut clean pumpkin in half, avoiding stem (pull apart to do final split).
2. Scoop out the seeds and stringy flesh.
3. Place face down on parchment lined baking sheet and bake at 200C/400F until flesh is soft and coming away from skin, about 45-60 min.
4. Cool enough and then scoop out flesh (or peel off skin) and puree until smooth (3-5 min).
5. Freeze leftovers in ~1.87 cup scoops for using for pie/bread.

Evaporated Milk

2 bottles of lactose free koffie melk is the same as 1 can of evaporated milk (1.5 c), but costs 2.59 each at AH XL. One liter of lactose free milk is 1.85 at Jumbo, but simmering it down costs time.

• 3.5 c lactose free milk
• wide heavy bottomed pan

1. Bring milk to low boil and immediately lower heat to steam/simmer. 20-40 min until 40% volume. Stir constantly.
2. Heat 5 or 6 on induction - higher than you think otherwise it can take hours.