Yield: 2 deep dish pies
4 cups mashed pumpkin
2 (12 oz) can evaporated milk
4 eggs, beaten
1 1/2 c packed brown sugar
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp salt
1/2 tsp allspice
1/2 tsp pumpkin pie spice (for good measure 😉 )
2 2/3 c all-purpose flour
1 tsp salt
1 c (2 sticks) unsalted butter, *slightly* softened
1/2 c *cold* water
Preheat oven to 400* F
Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1″ boiling water, heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minuts or until tender. Drain, cool and remove the peel. (I just use a large sharp knife to cut big chunks and cook as I would potatoes, just covered with water)
Return pumpkin to saucepan and mash with a potato masher. Drain well.
**of course, you *can* just use the canned stuff instead But I love fresh, it’s more fun hehe
**if using canned, I buy 2 big cans, using all of the first can and another half cup or so from the second…the rest is just used for muffins or something so, there’s no waste here…I’m not sure of the size of the smaller cans, so, feel free to check into the weight difference and buy the amount that works best for you
Prepare pie crusts by mixing together flour and salt. Cut in butter. Add 1 tbsp water to the mixture at a time. Mix dough and repeat until dough is moist enough to hold together. You may or may not use the entire 1/2 c cold water.
With lightly floured hands, shape dough into two balls. Then on a lightly floured surface, roll each ball out to 1/8″ thickness. (one at a time mind you) to 1 1/2″ larger than your upside down 8 or 9 inch pie pan. Gently roll the dough around the rolling pin and transfer to the pie pan.
In a large bowl, with mixer on medium, beat pumpkin with evaporated milk eggs, brown sugar, cinnamon, ginger, nutmeg, allspice, pumpkin pie spice, and salt. Mix well. Pour into prepared crust.
Bake at 400* F for 40 minutes or until when a knife is inserted 1″ from the edge, comes out clean.