Classic Pumpkin Pie Recipe 🥧

Fairhaven Mill10/31/23

Picture a scene straight out of a cozy autumn day – the crisp breeze, the rustling leaves, and the aroma of a freshly baked pumpkin pie wafting from the oven. There's a certain magic in the simplicity of a homemade pumpkin pie, one that beckons bakers of all levels to embrace the flavors of the season. Whether you're a seasoned pro or a kitchen novice, our recipe is designed to make the joy of baking a pumpkin pie as easy as sharing it with friends and family. Get ready to enjoy a taste of fall with this classic pumpkin pie recipe!

Ingredients

For the Pie Crust

2 cups Fairhaven Mill All Purpose Flour
1 tsp salt
⅔ cup shortening (butter flavored)
3 tbsp butter
2 tsp vegetable oil
⅓ to ½ cup buttermilk

For the Filling

¾ cup sugar (try using brown sugar for a unique flavor!)
½ tsp salt
1 and ½ tsp cinnamon
½ tsp ground ginger
⅛ tsp ground cloves
2 large eggs
1 (15oz) can 100% pure pumpkin
1 (12oz) can evaporated milk

Directions

For the Pie Crust

Mix flour and salt in a medium bowl
Cut in shortening and butter til particles are small pea size
Mix in oil and buttermilk with a fork til all flour is moistened and pastry leaves the sides of the bowl
Divide in half, shape into a ball, roll and put into a pie plate
Fill with choice of pie filling and bake
Can wrap with Saran Wrap and place in the fridge for about 1/2 hour if desired

For the Filling

Step 1:

Preheat the oven to 425°

Step 2:

Mix together sugar, salt, cinnamon, ginger & cloves in small bowl
Beat eggs well in a large bowl
Stir in 1 can (15oz) pumpkin and the sugar spice mixture to egg mix
Gradually add evaporated milk
Pour into unbaked pie shell

Step 3:

Bake in a preheated 425 degree oven for 15 minutes
Reduce temperature to 350 degrees and continue baking until a knife inserted in the center comes out clean, 40 - 50 more minutes
Remove from oven and set on wire rack to cool to room temperature

Step 4: