Saturday, October 08, 2011

31 Days of Holiday Baking - Day 8 :: Pumpkin Pie


I can't believe how much fun I'm having with this whole 31 Days of blogging thing! It's been great getting back in the groove of blogging on a regular basis. I hope you're enjoying all the recipes, too.

Pumpkin Pie is one of the easiest pies to make from scratch, and it always turns out. To make pie crust, I've always used Tenderflake lard and the recipe that comes on the box! It works every time. Then for the pie filling I use a recipe from my favourite Christmas Cookbook; Betty Crocker's Best Christmas. I use many recipes out of this book, actually. I like to write right on the page what year I've made each recipe and whether or not we really liked it.

Pumpkin Pie also freezes well. Bake it first, then freeze. The grocery stores do it all the time, so why not do that at home as well?

Tenderflake Pastry Recipe - makes 6 single pie crusts
(I always make a whole recipe of the pastry and then freeze what I don't need in ziplock bags)

5 1/2 cups all purpose flour
2 tsp salt
Creating at Home1 lb Tenderflake lard
1 tbsp vinegar
1 egg, lightly beaten
Cold water

Mix together flour and salt. Cut in Tenderflake lard with pastry blender until it resembles course oatmeal. In a 1 cup measure, combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into Tenderflake mixture. Add only enough water to make dough cling together.

Gather into a ball and divide into 6 portions. Wrap unused portions and refrigerate or freeze.

Roll out each portion on lightly floured surface. If dough is sticking, chill 1 to 2 hours. Transfer dough to pie plate. Trim and flute shells or crusts and bake according to your recipe.

Note: I recently got a marble rolling pin (Hello garage sale!) and it makes it a million times easier to roll out the pastry! It's so heavy that it does all the work for you.

Pumpkin Pie Filling
Betty Crocker's Best Christmas
2 eggs
1/2 cup sugar
15 oz puréed pumpkin (in a couple days I'll show you how to take the pumpkin from the pumpkin patch to pie! It's easier than you may think and so worth the effort)
12 oz evaporated milk
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp ground cloves
Whipped cream

Heat oven to 425°F. Beat eggs slightly in medium bowl with beaters (Kitchen Aid stand mixer!) or wire whisk. Beat in remaining ingredients. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour filling into pie plate. Bake 15 minutes.

Reduce oven temperature to 350°. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 15 minutes. Cover and refrigerate about 4 hours until chilled (or be like me and immediately cut it and ask your daughter to quickly take pictures of it before the whipped cream completely melts!).

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  1. This looks delicious! I am so excited for the holiday baking!! I'm stopping by to say I had fun at tonight chat!!

  2. @Tonia @ Thanks! It was great to chat with you as well. I've been following your blog for awhile now and thought it was neat to actually chat with you "in person". lol

  3. {sigh} That pie looks amazing! I have always been a pie crust cheater (hello Pillsbury)! Stopping over from the TCB chat last night - I am lovin all the yumminess on your site! I can't wait to see Day 9!