Old Fashioned Pumpkin Pie
These are the pies Chef Bryan grew up with and love! Pumpkin pie has always been a favorite of his since he was a kid because he can take a piece of pumpkin pie and walk around the house eating it…YUM.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
Wait
30m
| Category: | Desserts |
| Seasons | |
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Ingredients
Crusts
| 3 cups flour |
| 1 cup cold butter, cut into small cubes |
| 1 tsp salt |
| 1 Oakdell Cage Free Egg |
| 3/4 cup water (more or less) |
Pumpkin Filling
| 1 can pumpkin puree (15 oz can) |
| 3/4 cup sugar |
| 1 can evaporated milk (12 oz can) |
| 1 tsp salt |
| 2 1/2 tbsp pumpkin pie spice |
| 2 Oakdell Cage Free Eggs |
Old Fashioned Pumpkin Pie Directions
- To make the crust add the flour, butter, salt, and Oakdell egg into the bowl of your food processor. Pulse everything together to chop the butter into the flour.
- Dump the flour mixture into a large bowl and add the water. Using a fork, combine the ingredients until a soft dough is formed. If needed, adjust the water accordingly.
- Roll half of the pie dough out large enough to fit into a 9-inch pie tin, trim the excess from around the edges, and set aside.
- In your blender, add the pumpkin puree, sugar, evaporated milk, salt, pumpkin pie spice, and the Oakdell eggs. Blend everything together until well combined.
- Pour the pumpkin mixture into the prepared pie tin and transfer to a preheated 350-degree oven for about 45 minutes or until the pie is fully cooked (should jiggle like set jello).
- Remove the pie from the oven let it cool completely, slice, and serve with your favorite toppings.
