Erica's Pumpkin Pie Recipe
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Category: |
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Ingredients: |
Ingredients: Pie Crust:
4 cups of flour (unbleached)
1 1/2 tsp. of salt
1 1/2 cups of coconut oil (unrefined virgin)
8 tbsp. cold water
Pie Filling:
1 1/2 cups of granulated sugar
1 tsp. of salt
2 tsp. of ground cinnamon
1 tsp. of ground ginger
1/2 tsp. of ground cloves
4 large eggs
1 can (29 oz.) Libby's 100% Pure Pumpkin
2 cans (12 fl. oz. each) Carnation Evaporated Milk
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Directions: |
Directions:Pie Crust:
Preheat oven to 475 degrees.
Mix flour and salt. Add coconut oil- cut in with knife or mix with dough hook on mixmaster. Gradually add cold water while mixing till dough forms a ball. Roll pie crust between wax paper till size of 9" pie plate. Prick bottom and sides thoroughly with fork to allow air to escape. Bake empty pie shells for 8-10 minutes till lightly brown. Take out and cover edges with aluminum foil. Bring oven temperature down to 425 degrees.
Filling:
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into prebaked pie shells. Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. |
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