Food

Pumpkin Pie

11/25/2015

Hello friends, old and new! If you are new to my blog, welcome. It’s been a little quiet here at Hola Sara, but now that the holidays have arrived, I am back to give you a whole lot of Hola Sara goodness. To kick it off, I am happy to share my go to pumpkin pie recipe. This pumpkin pie is my go-to for the fall holidays, especially Thanksgiving. It’s quite easy and your house will smell so good, which is a win in my book.

pie

The filling is straight from Libby’s 100% pure pumpkin can, yup I said a can! The crust, however, is a family recipe passed from my Grandma Hilda.

Even though I’m using canned pumpkin filling, I tweak their recipe with some Hola Sara touches. Here are my addendums:

I omit the ginger, because I’m allergic, but you can keep it. I know it’s good, but it makes my mouth itch. I substitute the white sugar with dark brown sugar. Dark brown sugar will give you a pumpkin pie that is much softer and moister than what white sugar can. That’s it, very simple and easy changes.

overhead-piepie2-prepie-side-2
photos by: lynn pelkey

 

Pumpkin Pie Filing
Yields 2
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 1/2 cup dark brown sugar
  2. 1 tsp salt
  3. 2 tsp ground cinnamon
  4. 1/2 tsp ground cloves
  5. 4 large eggs
  6. 1 can (29 oz.) Libby's 100% Pure Pumpkin
  7. 2 cans (12 fl.oz. each) Carnation Evaporated Milk
  8. 2 unbaked 9-inch (4 cup volume) deep-dish pie shells
Instructions
  1. Mix sugar, salt, cinnamon, and cloves in a small bowl.
  2. Beat eggs in large bowl.
  3. Stir pumpkin and sugar-spice mixture.
  4. Gradually stir in evaporated milk.
  5. Pour into pie shells.
  6. Bake.
  7. Cool on wire rack for 2 hours.
  8. Serve immediately or refrigerate.
Adapted from Libby's Famous Pumpkin Pie
Adapted from Libby's Famous Pumpkin Pie
Hola Sara http://holasara.com/
Pumpkin Pie Crust
Yields 2
Write a review
Print
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 2/3 cup shortning
  2. 1 cup flour
  3. pinch of salt
  4. 1 cup flour
  5. 1/2 cup ice cold water
Instructions
  1. Mix shortning, 1 cup flour and salt to a paste.
  2. Add all at once, 1 cup flour and water to your paste mixture.
  3. Mix w/ hand until the side of the bowl is clean. Make sure to mix softly with your hands, do not knead.
  4. Roll out between two pieces of wax or parchment paper using a rolling pin.
  5. Measure the diameter of your pie pan and place the dough in your pan. You can decorate the rim of your crust by using your finger or folk.
  6. Place your pie filling (from Libby's 100% pumpkin pie can) in your pan.
  7. Optional: brush on egg white and milk along the rim of your pie crust before baking.
Adapted from Grandma Hilda
Adapted from Grandma Hilda
Hola Sara http://holasara.com/

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