I’m making a pumpkin pie.
As usual for me, making something straight forward never is.
The pie crust is a simple one that I first used a couple of years ago. It’s very simple:
2 cups all purpose flour
1 tsp salt
1/4 cup shortening
1/2 cup water
Of course, I wanted to use some butter too so I added 4 Tbsp of butter as well. I’ve been happy with this recipe for some time.
It’s simple, cut the shortening and butter into the flour:
add the water, blend together until it holds in a ball and chill.
Pumpkin Goo Recipe:
I never made a pumpkin pie before today. I don’t have a favorite pumpkin goo recipe… so I made one up. It’s a combination of 6 different recipes inspired by (and then bastardized) this vegan recipe, chiefly because I didn’t have any cream/half-and-half/sweetend condensed milk.
1 can pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 large eggs
1/2 cup light brown sugar
1/4 cup light corn syrup1 cup of 2% milk
Whipped it all together in a bowl, poured into my pie crust and put in a 425° oven for 15 minutes and then turned down to 350° for 45 more.
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