Halloween Pumpkin Pie

By Kathy Smith

Here's a popular pumpkin pie recipe for baking enthusiasts. If you cannot find any pumpkin, you'll be able to substitute it with either butternut squash or sweet potato.

For the Pie Crust:
2 cups of all-purpose flour
1 tsp. of salt
2/3 cups of cold butter
1/4 cup very ice water
Pie baking pan

Dried beans
For the Pie Filling:
2 cups of pureed pumpkin
1 1/2 cups of evaporated milk
1/2 cup of dark or light brown sugar
1/3 cup white sugar
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 teaspoon all-spice

1. In order to make the pie crust, mix the flour, salt and chilled butter inside of a bowl.
2. While using a pie cutter or two forks, mix the flour and cold butter till it forms small crumbs.
3. Gradually, pour in the ice cold water until the flour just begins to pull away from the sides of the bowl. Permit the dough rest and chill for 1 hour in the fridge.
4. On a carefully floured surface, roll out the pie dough into a round shape that is slightly greater than the pie pan. Sprinkle the area with flour if the flour gets sticky.
5. Transfer the unbaked crust into the pie pan. Don't over-stretch the dough in order to avoid it from tearing. Put tin foil on top of the dough and put the dried beans over the tin foil.

6. Bake for ten-to-fifteen minutes in a pre-heated 400 degree oven. Take out from your oven and throw away the beans. Put aside the pre-baked crust and let cool.
7. To create the filling, combine all of the filling ingredients in a saucepan and make over low heat for ten minutes or until thick. Continue stirring continually to avoid the filling from sticking to the bottom of the pan.
8. Allow the filling to cool and pour into the pre-baked crust. Bake for another 25 minutes or until crust turns golden brown. Let cool before serving.

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