#oldfashionedpumpkinpie

[alicianyblade]

Pumpkin pie for Thanksgiving. Thanks once again to Brenden Dahle (@brendendahle) for the recipe. This has become my go-to pumpkin pie. Pumpkin Pie For the Crust: 2 cups flour 2 t. cinnamon 1 t. salt 3/4 cup shortening 6 T. ice water For the Filling: 1 cup + 2 T. sugar 1 T. + an extra pinch of cinnamon 1 1/2 t. ginger 1/2 t. cloves 3/4 t. salt 3 eggs 1 15 oz. can pumpkin puree 1 cup evaporated milk To make the crust combine the flour, cinnamon, and salt in a bowl. Cut in the shortening. Add the ice water until a dough forms. Wrap up the dough and chill it in the fridge. Preheat the oven to 425°F. Grease a pie dish. In a small bowl, combine the sugar, cinnamon, ginger, cloves, and salt and set aside. In a separate bowl, beat the eggs and add in the pumpkin. Add in the dry ingredients and stir well. Add in the evaporated milk and stir gently until everything’s combined. Roll out the dough and line your pie dish with it, crimping the edges. Pour in the filling. Bake the pie at 425°F for 15 minutes, then turn down the heat to 350°F and bake for 40 minutes. Let the pie cool to room temperature, then refrigerate to chill thoroughly before serving. #FeedingCreatively #Thanksgiving2020⁠⁠ #BrendenDahleRecipes #OldFashionedPumpkinPie #ClassicAmericanPies #HolidayComfortFood #SpicyPumpkinPie https://www.instagram.com/p/CICka8kHQLB/?igshid=1tn6lpr89325w

[alicianyblade]

The pumpkin pies I made for Thanksgiving. This is the best pumpkin pie in world. And how do I know this? Because its filling is packed with lots of spices and THERE'S CINNAMON IN THE CRUST AND EVERYTHING! Seriously, it's so good, a truly classic, old fashioned pumpkin pie. Thanks to @brendendahle for the recipe! Pumpkin Pie For the Crust: 2 cups flour 2 t. cinnamon 1 t. salt 3/4 cup shortening 6 T. ice water For the Filling: 1 cup + 2 T. sugar 1 T. + an extra pinch of cinnamon 1 1/2 t. ginger 1/2 t. cloves 3/4 t. salt 3 eggs 1 15 oz. can pumpkin puree 1 cup evaporated milk To make the crust combine the flour, cinnamon, and salt in a bowl. Cut in the shortening. Add the ice water until a dough forms. Wrap up the dough and chill it in the fridge. Preheat the oven to 425°F. In a small bowl, combine the sugar, cinnamon, ginger, cloves, and salt and set aside. In a separate bowl, beat the eggs and add in the pumpkin. Add in the dry ingredients and stir well. Add in the evaporated milk and stir gently until everything’s combined. Roll out the dough and line a greased pie dish with it (I used 8-inch round cake pans because I like "deep dish" pumpkin pie). Cut off excess and crimp the edges. Pour in the filling. Bake the pie at 425°F for 15 minutes, then turn down the heat to 350°F and bake for 40 minutes. Let the pie cool to room temperature, then refrigerate to chill thoroughly before serving. #FeedingCreatively #BrendenDahleRecipes #TastyThanksgivingPies #OldFashionedPumpkinPie https://www.instagram.com/p/B5W8I4zH9E7/?igshid=10oxzeji8ckh1

[alicianyblade]

Homemade pumpkin pie, my first time making one, all by myself. The filling is spiced with cinnamon, cloves, and ginger, and there's CINNAMON IN THE CRUST, too! A very dense, spicy pie that got rave reviews from my mom and sister after dinner tonight, and I loved it, also. This might just become the go-to pumpkin pie recipe every holidays. And for those of you going, "Pumpkin pie? It's January!", hey, until mid-March, it's still technically winter, so I'm allowed to make seasonal-appropriate treats. :) Pumpkin Pie For the Crust: 2 cups flour 2 t. cinnamon 1 t. salt 3/4 cup shortening 6 T. ice water For the Filling: 1 cup + 2 T. sugar 1 T. + an extra pinch of cinnamon 1 1/2 t. ginger 1/2 t. cloves 3/4 t. salt 3 eggs 1 15 oz. can pumpkin puree 1 cup evaporated milk To make the crust combine the flour, cinnamon, and salt in a bowl. Cut in the shortening. Add the ice water until a dough forms. Wrap up the dough and chill it in the fridge. Preheat the oven to 425°F. In a small bowl, combine the sugar, cinnamon, ginger, cloves, and salt and set aside. In a separate bowl, beat the eggs and add in the pumpkin. Add in the dry ingredients and stir well. Add in the evaporated milk and stir gently until everything’s combined. Roll out the dough and line a greased pie dish with it, crimping the edges. Pour in the filling. Bake the pie at 425°F for 15 minutes, then turn down the heat to 350°F and bake for 40 minutes. Let the pie cool to room temperature, then refrigerate to chill thoroughly before serving. Recipe source: https://www.youtube.com/watch?v=5X4VXIaJ8n8&t=116s #FeedingCreatively #BrendenDahleRecipe #OldFashionedPumpkinPie https://www.instagram.com/p/BscFGXBHQiU/?utm_source=ig_tumblr_share&igshid=d7n3zmi31or1