

Simple Pie Dough
Servings: 8
Ingredients
- 12 ounces all purpose flour
- 2 ounces sugar
- 3/4 teaspoon salt
- 8 ounces shortening
- 7 ounces water
Instructions
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Combine all dry ingredients together and mix until completely incorporated.
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Cut the shortening into 3/8" cubes and toss in the flour to coat.
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Add 3 oz. of water and work until a smooth dough is formed.
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If the dough won't hydrate after two minutes of kneading, add the remainder.
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Be very cautious about overworking the dough as it will become tough and difficult to handle. The best indicator is a smooth, slightly greasy dough that barely springs back when indented with a finger.
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Wrap tightly in plastic wrap and chill at least 20 minutes.
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Shape as needed.
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Line the inside of the raw dough shell with parchment paper and fill with with dried beans and/or rice to keep the dough from shrinking when baked. Remove these weights after the sides have baked solid so that the bottom can bake completely as well.
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Bake at 375F until golden brown and delicious, typically 20 minutes. Allow empty shell to cool completely before using further.

Roasted Pumpkin Puree
Servings: 8
Ingredients
- 1 or 2 sweet baby fairy tale, or pie pumpkins (butternut squash can also be used)
- Clarified butter or oil
Instructions
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Cut the pumpkin in half right through the stem and straight down. Open the halves then scoop out the flesh. Reserve these for other uses or discard.
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Brush the exposed flesh with the butter.
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Line a baking sheet with paper bags then place the pumpkin halves, skin up, and poke holes into the skin.
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Bake at 350F until completely soft, typically 45 min.
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Allow to cool for a few moments, then using a spoon, scoop the flesh away from the skin and blend until smooth.
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Strain into new container and reserve.
Recipe Notes
Note: This puree won't be the same bright orange hue you see using canned pumpkin; it is more yellow in color.

Pumpkin Pie
Servings: 8
Ingredients
- 3 large eggs
- 2 cups pumpkin puree
- 1 ounce half and half
- 4 ounces sugar
- 2 ounces brown sugar
- 2 teaspoons cinnamon ground
- 1 teaspoon ginger ground
- 1 teaspoon salt
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon allspice ground
- 1/2 teaspoon black pepper ground
Instructions
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Blend all ingredients together until smooth.
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If possible, allow to sit overnight.
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Bake in a pre-baked tart shell at 325F until completely set; typically 30 to 45 min.
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Allow to cool completely before serving. Do not chill too early or the pie will crack.

Whipped Pie Topping
Servings: 8
Ingredients
- 3 cups heavy cream
- 1/2 cup sour cream
- 1/4 cup natural yogurt
- 3/4 cup powdered sugar
- 1 teaspoon cinnamon ground
- 1 teaspoon vanilla extract
Instructions
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Combine everything together and whip until stiff peaks.
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Reserve cold and use as needed.
One thought on “Pumpkin Pie”
Sounds wonderful! Why use yogurt in the whipped topping? Does it matter if it’s regular yogurt or Greek yogurt?