Pictured below is all that is left of Gabriel's pumpkin. He cried when he saw it, and said, "I didn't even get to say goodbye. I'm going to miss that pumpkin." He was so funny. He slept with his pumpkin each night, and even carried it to church one time because he just loved it so much and he would miss it if he left it at home. It was only in a moment of weakness, that he threw me the pumpkin and said "Fine! Make a pie out of it" So he was keeping his promise to me too, by letting me cook the pumpkin.
Now for the pie crust. This is only my second time making a pie. I really am not a cook at all. My first pie I made was a couple months ago, and it was a peach pie. I had to make the pie crust 2 times then, because the first just didn't turn out. Yes, it went into the trash can, and I started over. And the second one, I still wasn't extremely happy with the result. This was a new pie crust recipe that I tried, and I really thought it turned out good.
Flakey Pie Crust
2 tbs sugar
1/6 cup cold shortening ( a useful conversion: 1/6 cup = 2 tbs + 2 tsp)
1/3 cup cold butter
1/4 cup cold water
Mix all ingredients except for water. Don't make it too smooth or uniform. Little pea sized granules makes a flakey crust. After it's mixed, sprinkle in the water, just enough to make it stick together.
Roll out the dough to an even thickness, about an inch or two wider than your pie pan. A trick I found after I threw away my first crust I made last time, put the dough between two pieces of wax paper before rolling it out. You may need to lightly flour the wax paper too. This made it much easier to be able to pick it up and place it in the pan. And if it breaks, you can easily fix it. As you can see from the picture, mine is far from perfect looking.
1 cup sugar
1.5 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground ginger
4 large eggs
3 cups pumpkin
1.5 cans (12oz) evaporated milk
1/2 tsp vanilla
Mix well all ingredients. Then you just pour into your pie crust. I had a little bit extra and added it to a small baking dish. Don't worry if the mixture is really runny, it will firm up. Bake the pie at 425º for the first 15 minutes, then turn the temperature down to 350º and bake another 45 to 60 minutes. You can test the pie by inserting a clean knife into the center to check if it comes out clean.
This recipe made a wonderful, heavenly pumpkin pie. I have managed in a few days time to eat almost the entire thing by myself. I maybe gained a few extra pounds, but it has been worth it. Pumpkin pie is one of my very favorite desserts from this time of year. Normally, I run to the store and buy a $3 pumpkin pie from Wal-Mart, however now that I've made it from scratch, I don't see how I'll ever be able to go back. I will, however, probably just use canned pumpkin the next time, since pie pumpkins are a little hard to come by in the stores now.
It was so delicious!!