Frosted Cinnamon
Pumpkin Pie
-Set oven to 400*
-2 Small white Alaskan gown sugar pumpkins
-Wash and cut pumpkins in half
-Add a pinch of salt to each pumpkin half
-Place pumpkins face down on baking sheet
-Bake at 400* for about an hour
Pie Crust
(This recipe is for a double crust, you can freeze one half for another time, or make two pies)
-2 1/2 Cups flour
-1 tsp Alaskan sea salt from @alaskaSaltco
-2/3 Cup vegetable oil
-6 Tbsp Ice cold water
- Add dry ingredients to medium size mixing bowl. Mix and Set aside
- Add water and oil to a separate mixing bowl, then add to Dry ingredients.
-Mix together with fork or hands
-Roll out dough and place on pie dish
-When pumpkin is done baking, gently separate pumpkin meat from pumpkin skin.
-Place pumpkin meat in food processor and puree
Pie Filling
-3/4 Cup granulated sugar
-1 tsp ground cinnamon
-1/3 tsp ground
-1/4 tsp cloves
-1/4 tsp nutmeg
-1/2 tsp salt
-2 Eggs
-2 Cups pumpkin puree
-1 12 oz Can evaporated milk
-Mix dry ingredients
-Whisk together wet and dry ingredients
Place Pie filling in pie dish
Bake at 425* for the first 15 minutes then reduce temperature to 350* and continue to bake for 40-45 minutes, or until knife inserted comes out clean
Enjoy!