A traditional fall favourite, perfect for sharing with your loved ones over Thanksgiving or even Christmas. You'll get two crusts with this recipe, so double your filling or freeze a crust for later. More pie is always a good idea, wouldn't you agree?
Crust (Makes 2, freeze the second one for later)
- 2 1/2 cups Anita's Organic All Purpose Flour
- 1/2 tsp Salt
- 1 cup Butter, cold
- 2 Eggs, lightly beaten
- 2 tsp Lemon juice
- 1 3/4 cup Pumpkin puree
- 1 cup Anita’s Organic Brown Sugar
- 3/4 cup Evaporated milk
- 2 Eggs, beaten
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ground ginger
Place the flour and salt into a food processor and pulse until mixed. Cut the cold butter into cubes and add to the food processor. Pulse until the mixture resembles coarse bread crumbs.
Add the eggs and pulse to mix. Then add the lemon juice and pulse again until incorporated. Using your hands, form the mixture into a dough ball, wrap in plastic and chill in the fridge for at least 2 hours.
After 2 hours, divide the dough in half and roll out. Line a lightly oiled pin plate with the dough and place back in the fridge while you make the filling.
Preheat the oven to 425˚F.
In a large bowl, whisk together all of the filling ingredients until fully incorporated.
Pour mixture into pie crust and bake in the oven for 15 minutes at 425˚F. After 15 minutes, reduce the heat to 350˚F and continue baking for a further 30 to 45 minutes.
To check the pie is ready, insert a knife into the centre. If the knife comes out clean, it’s done. Allow to cool and serve with ice cream or whipped cream.