Steps to Prepare Any-night-of-the-week Grandma Betty's Pumpkin Pie

Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, Easiest Way to Make Favorite Grandma Betty's Pumpkin Pie. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Grandma Betty's Pumpkin Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grandma Betty's Pumpkin Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Grandma Betty's Pumpkin Pie is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Grandma Betty's Pumpkin Pie estimated approx 1 hour.

To get started with this recipe, we have to first prepare a few components. You can cook Grandma Betty's Pumpkin Pie using 13 ingredients and 15 steps. Here is how you can achieve that.

This pumpkin pie recipe from my Mom is a traditional dish for Thanksgiving at my house, so it's gotta be right! This pie uses a homemade crust that you don't have to pre-bake, which is a great time-saver. This recipe is for a 9-inch pie. I always use a glass (Pyrex) pie plate, which helps the pie cook more evenly. I strongly recommend using fresh pumpkin, if you can: Get 1 or 2 sugar pumpkins, cut them in half, clean out the seeds and strings. Then cook them in a tray, skin side up with a bit of water at 325 for about 30 minutes or until tender. Scrape out the pumpkin flesh and blend in a food processor, then put the mash in a strainer or cheese cloth, cover and let drain overnight to get rid of the extra water. If you have extra, stick in the freezer for later use (more pie!).

Ingredients and spices that need to be Make ready to make Grandma Betty's Pumpkin Pie:

1. 1 1/3 cups all purpose flour
2. 2/3 cups *cold* unsalted butter (1 stick and 3 tablespoons)
3. 5-7 Tablespoons ice water
4. 2 slightly beaten eggs
5. 1 1/2 cups fresh, pureed pumpkin (or canned pumpkin)
6. 1/2 teaspoon salt
7. 1/4 cup brown sugar
8. 1/4 cup granulated (white) sugar or coconut sugar
9. 1 teaspoon cinnamon
10. 1/4 teaspoon ginger
11. 1/4 teaspoon cloves
12. 1/4 teaspoon nutmeg
13. 1 2/3 cups evaporated milk (12 oz can)

Instructions to make to make Grandma Betty's Pumpkin Pie

1. Preheat your oven to 425 degrees Fahrenheit
2. Make the dough for the crust first by putting the flour into a food processor or mixing bowl. Add a pinch of sugar and a pinch of salt.
3. Cut the butter into 1/2 inch cubes to make it easier to mix, and add that to the mixture. Blend it with a large food processor blade (my preference) or use a pastry blender to cut the butter into the flour.
4. Add 5 to 7 tablespoons of ice water. Use as little water as you can to get the mixture to form into dough ball. As soon as the dough starts sticking together, stop adding water and stop mixing.
5. Make a ball from the dough, and put it in the refrigerator to cool for at least 10 minutes. You want the dough to be cold when you roll it out into a crust.
6. Now make the filling: Combine the eggs, pumpkin, sugar, salt and spices into a bowl and mix with a whisk until the color is even.
7. Last, add the evaporated milk gradually, pouring about 3 oz at a time in and mixing well. Put the filling into the refrigerator.
8. Get ready to roll the crust. Get your pie plate ready, get out a rolling pin, dust it with flour. Prepare your rolling surface with a dusting of flour as well. A granite or stone rolling surface is best, because it will keep the dough cool. You want to do this next part fairly quickly because you don't want the dough to warm up too much, and the longer you work the dough, the tougher the crust will be.
9. Get the dough out of the fridge, put some flour on your hands and flatten the ball into a thick circle, then put it on your rolling surface.
10. Roll out the dough to fit your pie plate. Flip the dough and dust with flour a few times to prevent it sticking to your rolling surface. Thickness of the rolled out crust should be about 3/8 inch thick.
11. Put the rolled dough into the pie plate, push the dough gently into the bottom of the edges, and trim (or decorate) the rim of the crust.
12. Move the pie crust to a counter top as close to the oven as you can. Pour the filling into the crust.
13. Put the pie into the oven and bake at 425 degrees Fahrenheit for **15 minutes**.
14. After 15 minutes, reduce the heat to 350 degrees Fahrenheit and bake for another 30 to 40 minutes. When done, the filling should move only slightly (like firm Jello) when you shake it. You can also test for done-ness by sticking a knife into the center of the pie. If it comes out clean, the pie is done.
15. Remove the pie from the oven and allow it to cool before serving.

While that is by no means the end all be all guide to cooking fast and simple lunches it is excellent food for thought. The hope is that this will get your creative juices flowing so you may prepare wonderful lunches for the family without the need to complete too much heavy cooking through the practice.

So that's going to wrap this up with this special food Easiest Way to Prepare Quick Grandma Betty's Pumpkin Pie. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!