We used canned pumpkin and followed the instructions on the can for the filling. This does contain egg, although I believe you can replace the egg with cornstarch. We added pumpkin pie spice instead of the mix of spices on the can.
Our crust recipe will make two pies. We do not make a top crust for the pie.
You need: 2 cups all-purpose flour; 2/3 cup shortening (or butter, but shortening makes for better texture though it is unhealthier); 3/4 tsp salt; 1/3 cup cold water (as cold as you can get it).
- Mix the salt and flour in a bowl.
- Blend in the butter or shortening slowly, using a fork, until the mixture is crumbly (like breadcrumbs).
- Cover the bowl with cling wrap and chill for 15 to 20 minutes.
- Remove from fridge. Add the water slowly, using a fork, maintaining a crumbly texture.
- When you are ready to roll it out, squeeze it gently into a ball and roll it out on a floured surface. The trick is, when mixing the dough, not to blend it like you would cookie or cake dough, as this will affect the flavor. Be gentle with pie dough.
- Roll out the dough and gently place it in a pie dish. Cut away any extra dough from the edges.
- Fill with the pumpkin filling and bake at 425 F for fifteen minutes and then at 350 F for 40-50 minutes, on until a knife stuck in the center comes out clean.