Halloween Pumpkin Pie

by Kathy Smith

Here\'s a popular pumpkin pie recipe for baking enthusiasts. If you cannot find any pumpkin, you\'ll be able to substitute it with either butternut squash or sweet potato.

Items: For the Pie Crust: 2 cups of all-purpose flour 1 tsp. of salt 2/3 cups of cold butter 1/4 cup very ice water Pie baking pan

Dried beans For the Filler: 2 cups of pureed pumpkin 1 1/2 cups of evaporated milk 1/2 cup of dark or light brown sugar 1/3 cup white sugar 1/2 teaspoon salt 1 tsp of ground cinnamon 1/2 tsp. of ground nutmeg 1/2 tsp of cloves 1/4 tsp of all-spice

To Prepare: 1. To make the pie crust, stir together the flour, salt and chilled butter inside a bowl. 2. Using a pie cutter or two forks, mix the flour and chilled butter till it forms tiny crumbs. 3. Steadily, put in the icy water until the flour just starts to pull away from the sides of the bowl. Let the dough to relax and chill for an hour or so in the fridge. 4. On a lightly floured surface, roll out the pie dough into a round form that is slightly bigger than the pie pan. Sprinkle the area with flour if the flour sticks. 5. Move the unbaked pie crust into the pie pan. Do not pull the dough to stop it from tearing. Put tin foil on the top of the dough and put the dried beans on top of the tin foil.

6. Bake for ten-to-fifteen minutes in a pre-heated 400 degree oven. Take out from your oven and throw away the beans. Put aside the pre-baked crust and let cool. 7. To create the filling, combine all of the filling ingredients in a saucepan and make over low heat for ten minutes or until thick. Continue stirring continually to avoid the filling from sticking to the bottom of the pan. 8. Allow the filling to cool and pour into the pre-baked crust. Bake for another 25 minutes or until crust turns golden brown. Let cool before serving.

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