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Pumpkin Pie From Scratch

1 Medium Size Sweet Pie Pumpkin
1 1/2 Cups Of White All Purpose Baking Flour
12 Ounces Of Nestle Carnation Evaporated Milk
1 Cup Of Softened Unsalted Real Butter
1 Teaspoon Of Ground Ginger Powder
1 Cup Of Pure White Granulated Sugar
1/2 Teaspoon Of Granulated Table Salt
1 Teaspoon Of Fresh Ground Cloves
1 Teaspoon Of Ground Cinnamon Powder
2 Large Fresh Whole Eggs
1/3 Cup Of Chilled Ice Water

Serving Size 8
281 Calories Per Serving
10 Grams Of Fat

Preparation Instructions:
Jimmy from Spokane Washington recently submitted this pumpkin pie from scratch recipe, and we're really grateful. For step one, cut the top off of your medium size sweet pie pumpkin, scrape out the seeds and stringy portion, then cut the pumpkin in half. Next line a baking sheet with aluminum foil, set your pumpkin halves cut side down, and then bake them at 350 degrees Fahrenheit, or 175 degrees Celsius for one and a half hours. Once the pumpkin is soft and tender, scrape the pumpkin flesh from the skin, and place it into your food processor. Puree the mushy pumpkin flesh until it's ultra smooth. Pour the finished puree into a mixing bowl, and stir it together vigorously with the pure white granulated sugar, ground cinnamon powder, fresh ground cloves, ground ginger powder, and granulated table salt. Using a second mixing bowl, beat your eggs thoroughly, then mix them into the first batch of ingredients. Once your filling base is very smooth and even, gradually mix in the Nestle Carnation evaporated milk. Once that is done, you will then want to preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. You will now move on to creating your pie crust, so begin by cutting your softened unsalted real butter into the white all purpose baking flour. Using an electric mixer, whip these two ingredients together until smooth. Gradually mix in the chilled ice water until the dough begins to clump. Roll the dough into an even ball, wrap it in plastic wrap, and then place it into the refrigerator to chill for one full hour. Once chilled, roll the dough out as it's set between wax paper. Next place it into a pie pan, and then shape, twist, or flute the edges. You are now ready to pour in your pumpkin filling mixture, leveling it off so that it's flat. You are ready to bake the pie, so place it into the oven for fifty five minutes, or until you can poke the pie filling with a toothpick, and it slides out clean. Let the pie cool for one to three hours, then generously garnish it with some homemade whipped cream, or some vanilla ice cream.
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