Pumpkin pie

This is a traditional pie for Thanksgiving day!

Ingredients for crust

Ingredients for filling

Directions for pie crust

  1. Combine flour, salt and sugar in a bowl.
  2. Add margarine.
  3. Mix using your hands.
  4. Add 1 tablespoon of ice water a time  and mix with your hands until you have a compact dough.
  5. Split the dough in 2 pieces.
  6. Put each dough in plastic wrap and put in the fridge at least 1 hour, up to 2 days.
  7. Remove one dough from the fridge and let at room temperature at least 10 minutes in order to soften.
  8. Spread flour sprinkles over a surface and put the dough.
  9. With your hands make a circle.
  10. Using a rolling pin spread the dough circle. The dough should be bigger than the pie plate.
  11. Roll in in the rolling pan the dough and then roll out over the pie plate.
  12. Press the pie dough down and to sides.
  13. Using scissors, trim the dough about 1inche from the edge of the pie plate.
  14. Cover with plastic wrap and keep refrigerated.

Directions for filling

  1. Preheat oven to 400º F.
  2. In a medium-size bowl, combine pumpkin purée, sugars (granulated and brown), salt, ginger, cinnamon, and flour, and mix until combine.
  3. In small bowl, combine eggs, cream, milk, and vanilla, and beat lightly to mix.
  4. Pour the egg mixture into the pumpkin mixture, stirring to blend.
  5. Remove the pie shell from fridge and pour the filling into the shell.
  6. Bake for 50 to 55 minutes or until the filling is almost set. The center should still look slightly undercooked.
  7. Stop the oven and keep inside for 5 minutes. Residual heat will continue to cook the filling.
  8. Remove from the oven and let cool at room temperature before enjoy!

Happy Thanksgiving!