On the Menu: Homemade Pumpkin Pie

What’s On the Menu?

Pumpkin Pie. A traditional American dessert. Also, one of my absolute favorites.

What you’ll need:
For the crust:
1/4 cup cold water
1 egg
2 cups of whole wheat flour
1 teaspoon salt
1/2 cup of butter (freeze, then grate)

For the pie:
3/4 cup of brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can, evaporated low-fat milk
2 large egg whites
1 large egg
1 can, canned pumpkin

Okay, crust time. If you aren’t feeling up to it you can always buy pre-made crust in the refrigerated section at most grocery stores.

If you are in the mood to bake an entirely homemade pie, grab your kitchenware my friend and let’s get started.

Flour and salt. Mix it up in a large bowl. Then, add the grated butter.

In a separate bowl, add the 1/4 cup of water and crack the egg in. Now stir it up.

Annnnnd combine the bowls and knead the dough.

If the dough is too dry, add tiny bits of water to soften it up.

Then roll it out!

It’s a glamorous job.

Proudly showing off my work of art…

Done with the crust!

Now time to make the filling. It’s easy as pie!

Preheat the oven to 220°C (425°F).

Get a large bowl and combine the brown sugar, pumpkin pie spice, salt, light evaporated low-fat milk, 2 large egg whites, 1 large egg. Whisk it up.

Now add the canned pumpkin. Continue to stir.

All mixed up? Pour it into the pie!

Trust me, it will look delicious soon.

Pop it into the oven and bake it at 220°C (425°F) for 10 minutes.

Without removing the pie from the oven, after 10 mins change the oven temp to 180°C (350°F). Bake for 45-50 mins, make sure the edges of the pie replicate the photo below to know it’s complete.

Time’s up! Take it out and place it on a cooling rack.

Resist the urge to eat it immediately. It’s better cold.

Slight recommendation: when making the crust, instead of letting it spill over the sides, make sure to cut around the edges. It will bake to the pan and stay there. Lesson learned.

xx Kelly