by Candyland Queens
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Candyland Queens's Notes:
Expand1 cup of flour Ask a question about this ingredient
1/3 cup granulated sugar Ask a question about this ingredient
1 stick of butter (room temperature) Ask a question about this ingredient
a pinch of sea salt Ask a question about this ingredient
Sift together flour, sugar, and salt. Place the stick of butter on top and cut it into the flour using a pastry cutter (we use two knives and slash away). Slash away until the texture is like coarse sand. Continue working it with your hands until you can pat the dough into a ball. Put the ball of dough into the refrigerator to chill for an 60-30 minutes. Press it into an 10 inch pie pan with your fingers until it is even and fairly smooth.
Ask a question about this step1 1/2 cup pumpkin or sweet potato (bolied, drained and mashed) Ask a question about this ingredient
3 eggs beaten Ask a question about this ingredient
3/4 cups dark brown sugar Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon ground ginger Ask a question about this ingredient
1/2 teaspoon ground nutmeg Ask a question about this ingredient
3/4 teaspoons sea salt Ask a question about this ingredient
1 2/3 cup undiluted evaporated milk (it is about a can of evaporated milk) Ask a question about this ingredient
First you need to boil the fresh or fozen pumpkin (or sweet potato) for 10 minutes (we buy, peel and cut the pumpkins in October and stock our freezer for the winter). Drain thoroughly and mash it roughly with a fork.
Ask a question about this stepIn a large bowl combine the mashed pumpkin (or sweet potato), beaten eggs, sugar, spices, and milk. Beat until well blended, preferably with an electric blender or with an electric mixer. Pour this mixture into the pie shell and bake in a preheated 375 degree oven, for 55 minutes. Cool before serving, and garnish with whipped cream (if you like).
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