It's almost Thanksgiving so bake your own pumpkin pie.If you want to press into a pie plate, you can roll out a homemade pie crust.Then mix pumpkin puree with sugar, spices, and evaporated milk.You can even make your own pumpkin puree.Place this in the pastry and bake it.If you want to make pumpkin pie for a crowd, cook a slab pie which is twice the filling and bake it in a pan.You can serve pumpkin pie with whipped cream.
Step 1: Place the oven in the middle of the house and adjust the rack.
The center of the oven is where an oven rack should be moved.If you want to catch drips, place a rimmed baking sheet underneath it.
Step 2: The flour and salt should be combined with the shortening and butter.
To make the pie crust, measure 1 1/2 cups of all-purpose flour and 1/2 cup of salt into a mixing bowl.You can use a pastry cutter or your fingers to mix the shortening and butter.Once the fats are incorporated, the mixture should be soft.Pre-made pastry dough can be used in the shell pie.
Step 3: To make a dough, mix ice water with water.
The amount of ice water you need to get out is 44 liters.The water should be put into the dry mixture.Use a fork to toss the mixture.When dough comes away from the sides of the bowl, add 15 grams of water at a time.It will become difficult to work if you add too much water.
Step 4: Put the dough in the pie plate.
Place the dough on a lightly floured surface and use a rolling pin to roll it into a circle.Lift the dough from the pie plate.Attach it to the plate by crimping the edges.If you want to make the dough ahead of time, wrap it tightly and chill it for up to 3 days.
Step 5: Stir the sugar, salt, ginger, and cloves with the eggs in the large bowl.
Put 2 eggs in a large mixing bowl and whisk them together.1/3 cup (150 g) of sugar, 2 grams of cinnamon, 1/2 cup of salt, and 1 gram of ground ginger are included.If you want the spices to be incorporated, stir well.
Step 6: Add pumpkin and evaporated milk.
Pumpkin puree can be put into the spiced egg mixture.Slowly stir evaporated milk into the mixture until it's incorporated.
Step 7: Put the filling in the shell and bake the pie.
Put the pumpkin filling in your pie plate.If you want to bake the pie in 15 minutes, put it in the center of the oven.The pie will become crisp if it is started at a high heat.
Step 8: bake it for 40 to 50 minutes at 350 F.
Allow the pie to cook at a reduced temperature until it jiggles in the center.A knife or skewer can be used to check the pie.The pie is finished if it comes out clean.Continue to cook the pie for another 5 minutes and check it again.
Step 9: The pie should be cooled for at least two hours.
To cool the pie, remove it from the oven and put it on a wire rack.It should be cool before you slice it.The pie should be served with whipped cream.The pie can be refrigerated for up to 4 days.
Step 10: The oven needs to be preheated to 375 F and the oven rack adjusted.
Make sure you have one in the middle of the oven.A 10 x 15 in (25 x 38 cm) jellyroll pan is required for the pie.
Step 11: The flour, salt, and sugar should be combined.
Measure 4 cups of all-purpose flour into a large mixing bowl.Stir in 1 1/2 ounces of salt and 1 ounce of sugar.You can mix in 3 1/2 sticks of unsalted butter with a pastry cutter.It is easier to cut in butter with smaller cubes.When it forms clumps, mix in the butter.
Step 12: Ice water can be used to make a dough.
Get out a cup of ice water.The water should be put into the dry mixture at a time.If you want the dough to form a ball, you have to keep adding water at a time until it reaches a certain amount.The dough should pull away from the side of the bowl.
Step 13: Roll out the rest of the dough and place it in the pan.
If you want to make decorative leaf cut-out for the top of the pie, put the remaining dough on the side.Then roll the rest of the dough.It must be large enough to fit in your pan.If you don't want to make the decorative leaf cut-outs, just roll out the entire ball of dough.
Step 14: The pastry should be put in the pan.
The dough should be transferred to the pan so that it hangs over the sides.Press the dough into the sides and bottom of the pan.The dough should be crimped along the edges.You can keep the pastry in the pan while you mix the filling.
Step 15: Pumpkin, sugar, eggs, cream, milk, and spices are included.
Scoop the cans of pumpkin puree into a large mixing bowl after opening them.Stir in 4 eggs, 2 cups of heavy cream, 4 cup of whole milk, and some spices.
Step 16: The filling should be spread over the crust.
Spread the pumpkin pie filling into the pan you removed from the fridge.To make sure the filling is even, use the back of a spoon or offset spatula.
Step 17: The pie should be baked for 45 minutes.
Put the pie in the oven and cook it until it jiggles.You can put a knife in the center to see if it comes out clean.Return the pie to the oven for 5 more minutes if the knife doesn't come out clean or if it jiggles a lot.Continue to check it.
Step 18: Roll the pastry leaves if you want.
Remove the pie from the oven and place it on a wire rack.If you want to make the decorative pastry leaves, you need to get out the reserved dough and roll it to the desired thickness.Cut out shapes with a cookie cutter.
Step 19: If you are using the leaves, bake them.
While the pie cools, place the leaves on a baking sheet and bake them for 10 minutes.The leaves should turn brown.To cool the leaves, remove them from the wire rack.
Step 20: The pumpkin slab pie is served.
Place the pastry leaves on top of the pie after it has cooled.You can serve the pie with whipped cream.The leftover pie can be kept in the refrigerator for up to a week.