- Vegetable oil
- Condensed milk
- 2 eggs
- A teaspoon of ground cinnamon
- Half a teaspoon of ground nutmeg
- Half a teaspoon of salt
- 1/8 of a teaspoon of ground cloves
1To start get your crust ready melt a stick of butter in the microwave and let it cool slightly. Then just stir in a tablespoon of vegetable oil a tablespoon of sugar and a quarter teaspoon of salt.
Finally stir in one of the third cups of flour until it forms a soft dough. Use your hands and drop small clumps of the dough in a deep-dish pie plate, which is about nine and a half inches across in two inches tall. Press the dough into the bottom and up the sides with your hands or use the bottom of a measuring cup if the dough seems a little sticky just flour your hands or the cup as needed. Cover with plastic wrap and place it in the fridge for at least 30 minutes so that the crust chills and sets up. The great thing about this dough is that you don’t have to worry about rolling it into the right shape or getting it into the pie plate in one piece.
3When your crust is chilled turn your oven on to 350 degrees. Place the rash in the lower third and place a baking sheet on the rack to heat up. When you bake up high on the lower part of the oven on a hot baking sheet, it’ll help to crisp up the crust so that it doesn’t come out foggy.
4While the oven is heating make your filling whisk a 15 ounce can of pumpkin puree. A 14 ounce can of sweetened condensed milk, eggs, cinnamon, nutmeg, salt, cloves together until it’s nice and smooth.
5Even though you are making pumpkin pie, don’t make the mistake of buying pre-made pumpkin pie filling. you want to make sure that you buy plain pumpkin puree so that you can control the amount of sweetness and make sure that the spices are fresh in your pie.
6Pour the filling into the crust. Place the pie on the hot baking sheet and bake 50 to 70 minutes. You’ll know the pie is ready when the tops starts to brown and the filling is just set but still jiggles slightly in the center. Take the pie out and just let it cool completely on the baking sheet.
7Pour the filling into the crust. Place the pie on the hot baking sheet and bake 50 to 70 minutes. You’ll know the pie is ready when the tops starts to brown and the filling is just set but still jiggles slightly in the center. Take the pie out and just let it cool completely on the baking sheet.