Happy Thanksgiving friends! In an effort to distinguish myself from every other recipe blog post, I’m going to post the recipe first. Also, this saves me from spending an hour on google and YouTube trying to figure out how to add a “jump to recipe” button. You can read the story after – while the pies are in the oven. 😉🥧
The Gould Family Pumpkin Pie Recipe (makes 2 of the best pies)
THE CRUST
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/8 cups shortening
- 1 egg
- 1 Tbsp vinegar
- cold water
Mix flour and salt together. Cut in shortening with a pastry blender. Beat the egg in a 2-cup liquid measuring cup and stir in vinegar. Add enough cold water until the mixture equals 1 1/2 cups. Add just enough liquid to the dry ingredients so the dough holds together, a few tablespoons at a time – usually about 10-11 tablespoons. Divide dough in half, roll out on a heavily floured counter, and place in a greased pie pan. Makes 2 crusts.
THE PIE FILLING
- 2 – 15oz cans pure pumpkin
- 2 cans sweetened condensed milk
- 2 eggs
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
Mix all ingredients together and pour into pie crusts. Bake at 350 degrees for about an hour or until the center has puffed up.
