Grandma Betty's Pumpkin Pie
Grandma Betty's Pumpkin Pie

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, grandma betty's pumpkin pie. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Bake pies two at a time, filling shells just before baking. Betty demonstrates how to make Impossible Pumpkin Pie. This is a great pie for Thanksgiving and is so easy to make.

Grandma Betty's Pumpkin Pie is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Grandma Betty's Pumpkin Pie is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook grandma betty's pumpkin pie using 13 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Grandma Betty's Pumpkin Pie:
  1. Prepare 1 1/3 cups all purpose flour
  2. Take 2/3 cups cold unsalted butter (1 stick and 3 tablespoons)
  3. Prepare 5-7 Tablespoons ice water
  4. Make ready 2 slightly beaten eggs
  5. Make ready 1 1/2 cups fresh, pureed pumpkin (or canned pumpkin)
  6. Get 1/2 teaspoon salt
  7. Make ready 1/4 cup brown sugar
  8. Make ready 1/4 cup granulated (white) sugar or coconut sugar
  9. Prepare 1 teaspoon cinnamon
  10. Prepare 1/4 teaspoon ginger
  11. Get 1/4 teaspoon cloves
  12. Get 1/4 teaspoon nutmeg
  13. Get 1 2/3 cups evaporated milk (12 oz can)

When I was in high school, I asked my Grandma for her pumpkin pie recipe that I'd always loved. She went to her cupboard, took a can of Libby's pumpkin off the shelf, tore off the label, and handed it to. Grandma's Pumpkin Pie: Here Linuxmom's traditional pumpkin pie recipe. It was handed-down to me from my mother many years ago.

Instructions 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.

Instantly print and decorate your home for fall with this beautifully hand-lettered and hand drawn Grandmas Pumpkin Pie recipe (actual recipe!). Rich, creamy, and delicious, can be made with Libby's Pumpkin (canned) or fresh made puree. When I realized I did not have a classic pumpkin pie recipe on my site I was flabbergasted. This is classic pumpkin pie at its best. It's pie you can find in the shiny, spinning dessert case at diners all across America.

So that’s going to wrap it up for this exceptional food grandma betty's pumpkin pie recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!