Pumpkin Pie From Scratch
Pumpkin pie can be made with any type of pumpkin, but the sweeter varieties are best. It does not take a very big pumpkin to make a pie. A 5" pumpkin will produce about 1 cup of puree.
Fresh pumpkin pies tend to be lighter in color than their canned pumpkin counterparts, but we think they have a fresher taste. The small round Sugar Pumpkins make excellent pies and are a perfect size if you only bake one or two pies. French Pumpkins are sweeter and lighter in color, but they are also bigger.
9-inch pie pan (4-cup volume)
Preheat oven to 425ºF
Grandma Carleton's Pie Crust: Combine flour and salt. Cut in shortening using a Pastry Blender or fork. Mixture should be crumbly and even. Add cold liquid all at once and stir. Knead with hands until smooth.
Roll into ball and press onto lightly floured surface. Roll out with a rolling pin, alternating directions and turning over pastry each time it doubles in width. Be sure to keep the surface floured to prevent sticking. Roll until it is about 1" larger than the pie pan on all sides. Press pastry into pan and create an edge along with rim by pressing the excess dough with your fingers.
Cooked Pumpkin: Cut the pumpkin in half and scrape out all the seeds. Be sure to scrape off all stringy material as this will affect the texture of the pie. Lay face down in roasting dish. Bake uncovered at 325°F until very, very soft. Separate pumpkin from skin and mash. Cooked pumpkin may be made ahead of time and refrigerated.
Filling: Combine all dry ingredients in a small bowl. Beat eggs lightly in a large bowl and stir in pumpkin. Add sugar mixture, then gradually stir in evaporated milk. Pour into unbaked pie shell.
Bake at 425ºF for 15 minutes. Reduce temperature to 350ºF and bake for 45 - 50 minutes longer, or until toothpick inserted near center comes out clean. Cool to allow pie to set before serving.
Source: Grandma Carleton