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Frieda's Pumpkin Pie


 

What a beautiful time of year! The leaves are colourful, apple picking is giving way to pumpkin season and warming spices such as cinnamon, nutmeg, and ginger capture our senses.

This month we are featuring Frieda's delicious fall recipe for pumpkin pie! This recipe makes 2 pie crusts with leftovers to roll for garnish. Roll leaves and lightly fry them on each side before putting them on top of the pie. Also make a pumpkin shape and do the same. Don't forget to cover the outside edge with tin foil or it will burn, and remove it for the last 15 mins of cooking to allow it to go golden brown

Recipe

Pie Crust

  • 2/3 cup plus 2 table spoons of shortening or lard
  • 2 cups of all purpose flour
  • 1 teaspoon salt
  • 4-5 tablespoons ice cold water
    • Cut the shortening into the flour and salt until it looks like small marbles. Add in water one spoon at a time. Keep tossing until it starts to form a ball and cleans the sides of the bowl. I run my hands under cold water and dry them off before forming two halves that I then roll out for the pie plates. I use a bit of flour sprinkled on the marble counter before I roll it out.

      Pie filling

      • 1 large can of pure pumpkin 796 ml
      • 1can of evaporated milk you only need 1 1/2 cups of it though
      • 4 eggs
      • 2 cups brown sugar
      • I don't pack it, I find it too sweet then I just shake it down a few times
      • 3 tsp cinnamon
      • 1 tsp nutmeg
      • 1/2 tsp ginger
      • 1/2 tsp salt
      • I mix the eggs separately and add it in last to the rest of the ingredients. Pour into the pie shells. Bake at 425 for 15 mins. Reduce to 350 for 30-35 mins. Remove the foil on the last 15 mins of cooking


        Enjoy!

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