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Name: Homemade Pumkin pie
Prep time: 1 h
Cook time: 5 h
Total time: 6 h
Yield: 8
Cuisine: not set
Ingredients: 1 sweet pumpkin; 1 egg; 3 egg yokes Save the eggwhites; 1/2 cup of Granulated sugar; 1/2 cup of brown suga Packed; 1 Tbs of vanilla extract; 1 Tsp of salt; 1/2 tsp Of nutmeg; 1/2 tsp of ginger; 1/4 tsp of cloves; 1 tsp of cinnamon; 1 (12oz) can of evaporated milk; Crust ingredients; 2 Chilled unsalted butter; 2 1/2 cups of All purpose flour; 1 Tsp salt; 1 Tsp sugar; 8 Tbs Ice cold milk

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INGREDIENTS

1 sweet pumpkin
1 egg
3 egg yokes ; Save the eggwhites
1/2 cup of Granulated sugar
1/2 cup of brown suga ; Packed
1 Tbs of vanilla extract
1 Tsp of salt
1/2 tsp Of nutmeg
1/2 tsp of ginger
1/4 tsp of cloves
1 tsp of cinnamon
1 (12oz) can of evaporated milk
Crust ingredients
2 Chilled unsalted butter
2 1/2 cups of All purpose flour
1 Tsp salt
1 Tsp sugar
8 Tbs Ice cold milk

INSTRUCTIONS

TO MAKE PIE CRUST

1. Begin by adding the flour (2 1/2 cups) salt and sugar together in a food processor or a pastry mixer

2. Once the ingredients are well incorporated begin adding the chilled butter, the butter must be chilled and cut into small cubes , add each butter cube slowly until batter becomes coarse crumbs.

3. Take the pie crust out of the mixer and begin by adding 4 tbsp of milk slowly, worki it into the batter until the dough comes together.

4. Cut dough in half, forming a round ball with both halves then wrap each with plastic wrap freeze for 1 hour.

5. Take the pastry out lay on flat surface with a layer of flour, first hitting the batter with your rolling in until the dough is about 2 inches thick

6. Start rolling dough with a well floured rolling pin until it can easily fit into a 9 inch pan

7. Place dough in pie pan. Cover and freeze (only take out the dough when you are ready to stick it in the oven with the filling.)

TO MAKE PUMPKIN PUREE

1. Pre-heat oven to 400

2. Take a small sweet Pumpkin, cut the top then cut in half

3. Take out all the seeds and membrane from the inside of the pumpkin, put them aside (I also have a recipe for pumpkin seeds)

4. Lay the pumpkin cut side down onto a baking sheet lined with parchment paper.

5. Bake pumpkin until outside almost becomes dark and you can put a knife right through with no hesitation.

6. Pull apart the skin leaving just the inside, cut into cubes and throw into a decent size mixing bowl.

7. Begin smashing until the texture is like mashed yams or sweet potatoes. Set aside

TO MAKE THE FILLING

1. Combined both egg yokes and whole egg mix with a whisk then add the egg mixture into a blender or a mixer until yoke lightens in color.

2. Begin by adding white sugar mix well into the egg until it nicely incorporated

3. Add the brown sugar the same way mix well

4. Turn down the mixer and begin adding the other ingredients listed (nutmeg, ginger, clover, salt, cinnamon, vanilla extract) continue to mix until all seasons are incorporated in the filling.

5. Take the batter and pour it into a large mixing bowl, add the pumpkin puree mix well with a mixing spoon.

6. Finally add the evaporated milk and mix well. Set aside

ENDING STEPS

1. Pre-heat oven to 425°

2. Take your pie crust, and with a pastry brush, brush a single layer of the egg whites around the inner crust and bottom.

3. Pour in the pumpkin filling bake for 10 minutes

4. Drop the oven to 350° than cook for another 50 to 55 minutes if you can stick a knife in and it comes out clean it's done

5. Let it sit at room temperature for 30 minutes

6. Transfer to fridge for about 4 hours or over night

I HOPE THAT YOU ENJOY THIS RECIPE

NOTES

Alert editor

Homemade Pumkin pie

1 sweet pumpkin
1 egg
3 egg yokes Save the eggwhites
1/2 cup of Granulated sugar
1/2 cup of brown suga Packed
1 Tbs of vanilla extract
1 Tsp of salt
1/2 tsp Of nutmeg
1/2 tsp of ginger
1/4 tsp of cloves
1 tsp of cinnamon
1 (12oz) can of evaporated milk
 Crust ingredients
2 Chilled unsalted butter
2 1/2 cups of All purpose flour
1 Tsp salt
1 Tsp sugar
8 Tbs Ice cold milk

TO MAKE PIE CRUST 
1. Begin by adding the flour (2 1/2 cups) salt and sugar together in a food processor or a pastry mixer 
2. Once the ingredients are well incorporated begin adding the chilled butter,  the butter must be chilled and cut into small cubes , add each butter cube slowly until batter becomes coarse crumbs.
3. Take the pie crust out of the mixer and begin by adding 4 tbsp of milk slowly, worki it into the batter until the dough comes together. 
4. Cut dough in half,  forming a round  ball with both halves then wrap each with plastic wrap freeze for 1 hour.
5. Take the pastry out lay on flat surface  with a layer of flour, first hitting the batter with your rolling in until the dough is about 2 inches  thick
6. Start rolling  dough with a well floured rolling  pin until it can easily  fit into a 9 inch pan
7. Place dough in pie pan. Cover and freeze (only take out the dough when you are ready to stick it in the oven with the filling.)

TO MAKE PUMPKIN  PUREE
1. Pre-heat oven to 400
2. Take a small sweet Pumpkin, cut the top then cut in half
3. Take out all the seeds and membrane  from the inside of the pumpkin, put them aside (I also have a recipe for pumpkin  seeds)
4. Lay the pumpkin cut side down onto a baking sheet lined with parchment paper. 
5. Bake pumpkin until outside almost  becomes dark and you can put a knife right through with no hesitation.
6. Pull apart the skin leaving just the inside, cut into cubes and throw into a decent size mixing bowl. 
7. Begin  smashing  until the texture is like mashed yams or sweet potatoes. Set aside

TO MAKE THE FILLING

1. Combined both egg yokes and whole egg mix with a whisk then add the egg mixture into a blender or a mixer until yoke lightens in color. 
2. Begin by adding white sugar mix well into the egg until it nicely incorporated 
3. Add the brown sugar the same way mix well 
4. Turn down the mixer and begin adding the other ingredients listed (nutmeg, ginger, clover, salt, cinnamon, vanilla extract) continue to  mix until all seasons are incorporated in the filling. 
5. Take the batter and pour it into a large  mixing bowl, add the pumpkin puree mix well with a mixing spoon. 
6. Finally  add the evaporated milk and mix well. Set aside

ENDING STEPS 
1. Pre-heat oven to 425°
2. Take your pie crust, and with a pastry brush, brush a single layer of the egg whites around  the inner crust and bottom. 
3. Pour in the pumpkin filling bake for 10 minutes
4. Drop the oven to 350° than cook for another 50 to 55 minutes if you can stick a knife in and it comes out clean  it's done
5. Let it sit at room temperature for 30 minutes 
6. Transfer to fridge for about 4 hours  or over night

I HOPE THAT YOU ENJOY THIS RECIPE

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Nutrition

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Serving Size: 1 (9g)
Recipe Makes: 8 Servings

Calories: 22
Calories from Fat: 15 (68%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.3g
Cholesterol 78.7mg		24 %
Sodium 875.1mg		30 %
Potassium 7.1mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 22

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