PEGGI'S HOMEMADE DEEP DISH PUMPKIN PIE
Pumpkin pies are pumpkin pies, right? NOT!! I chose two or three of the most popular ones from friends of mine, & one I had & was looking for it to taste like "Grandmother or Mom used to make". I added some ingredients & added more of existing ingredients & came up with a deep dish one, not a skinny one, that tastes great!
Provided by Peggi Anne Tebben
Categories Pies
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. *Prepare the pie crust: Place single crust in deep dish pie plate. If you have a darker one, preferably. They brown the crust better. I use a purple one. *https://www.justapinch.com/recipe/flaky-pie-crust-by-peggi-anne-tebben-cookiequeen
- 2. Preheat oven to 375°.
- 3. Combine all ingredients & mix with large whisk until smooth. I can my own pumpkin. When I do, I make it in quart jars, but only fill the jar about 3/4 of the way full & that way I don't have to even measure, just dump it in. I don't worry if it is a little more or less, as it still comes out perfect every time.
- 4. Pour as much as you can into deep dish pie crust without hiding the edge of crust. Freeze the remainder or split this between 2 pies & make 2 skinnier ones.
- 5. Place foil or pie crust shields around crust.
- 6. Cook in center of oven for 25 minutes.
- 7. Remove shields & continue cooking for another 25 minutes or until set & no more jiggling in center of pie.
- 8. Cool on wire rack. Keep stored in fridge once cooled, as pumpkin pies tend to mold easily if left out.
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