Pumpkin Pie

Here's my second pumpkin recipe, as promised. I know - pumpkin pie... not very original. But it's good. Call me old fashioned but I like my Thanksgiving with pumpkin pie. It's nostalgic and soothes my soul.

Pumpkin Pie 

Yield: 1 or 2 pies - depending on your pie dish

  • 2 cups Pumpkin, canned

  • 7 ounces Yogurt (I used Liberte caramel flavor)

  • 2 ea Eggs

  • 4 oz Butter, melted

  • 1/2 cup Brown Sugar

  • 1/2 tsp Salt

  • 2 Tblsp Cinnamon, ground

  • 1 tsp Cardamom, ground

  • 1 tsp Nutmeg, ground

  • 1 tsp Ginger, ground

  • 1/2 tsp Allspice, ground

  • 2 tsp Vanilla extract

Oven at 350.

Beat all ingredients together, reserving 2 tblsp of butter. Pour into par-baked (baked for about 7 minutes) pie shell. Pour remaining butter on top of pie filling and sprinkle with cinnamon sugar if desired. Bake about 35 minutes - it will still have a jiggle to it but will be 'set'.

Pie Crust

Yield: 2 pie crusts

  • 8 oz butter, cold

  • 4 cups flour

  • 1 tsp salt

  • 2 tsp sugar

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 cup water, cold

All ingredients in a bowl and mix cold butter in with fingers. You want pea sized butter clumps. Add cold water and mix together. Make two rounds of dough and put in refrigerator. When cold roll out and line pie dish, forming crust using your fingers to pinch sides together. Put back in fridge and chill until ready to use.

 

taylor foster1 Comment