Dessert

Deb's Scratch Built Pumpkin Pie is for Dessert.

Deb's Scratch Built Pumpkin Pie takes 30 minutes to prepare.

Deb's Scratch Built Pumpkin Pie takes 60 minutes to cook.

Deb's Scratch Built Pumpkin Pie makes 16 servings.

The ingredients for Deb's Scratch Built Pumpkin Pie are:

Pie Crust: for 2 nine-inch pies

3 C. unbleached all purpose flour
1 C. vegetable shortening
1/2 t. salt
1/2 C. cold water

Pie Custard: makes two deep dish 9-inch pies

4 eggs
2 cans evaporated milk
3.5 C. fresh pumpkin (peeled, boiled, mashed, drained; or otherwise prepared)
1.5 C. brown sugar
2 t. cinnamon
1 t. ginger
1/2 t. ground cloves
1 t. salt

Here is how you make Deb's Scratch Built Pumpkin Pie:

Preheat oven to 425.For crust: place flour and salt in medium sized bowl. Add shortening and cut into flour until incorporated and even-sized clumps are formed. Add cold water, small amounts at a time and toss with fork until a dry dough is formed. It should barely hold together when pressed with hands. Divide into two balls. Place ball on floured board and roll until a thin circle is formed. Place in pie plate, crimp edges and cut off remainder. Repeat with second ball.For the custard: In a large bowl, beat eggs until frothy. Add evaporated milk and continue beating. Add pumpkin, sugar, salt and spices and beat until all ingredients are incorporated. Pour into prepared pie plates.Bake at 425 for 10 minutes. Reduce heat to 350 and bake additional 40-50 minutes or until the custard is set and cracking around edges.Serving Size: Makes 2 nine-inch pies, serving size is 1/8 pieNumber of Servings: 16Recipe submitted by SparkPeople user DEBDOUC.

The nutritional information for Deb's Scratch Built Pumpkin Pie is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 256.2

• Total Fat: 7.0 g
• Cholesterol: 53.2 mg
• Sodium: 196.6 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 1.5 g
• Protein: 6.6 g