Pumpkin Pie

It’s pumpkin week here at the Hoggatt Homeschool. We have taken the week off of regular school and are just plain having fun. We read “The Big Pumpkin”, a book about a witch who grew a pumpkin so big she couldn’t pick it by herself. She gets help from unlikely sources. They discover that the best way to get things done is by helping and working as a team. In the end they all share a huge pumpkin pie made fresh from the big pumpkin.

As one of the activities we made pumpkin pie! Here is my recipe!

1 unbaked pie shell (see recipe below)
1-15oz. can of pumpkin
1/2 c. sugar
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
2 eggs
3/4 c. heavy cream
whip topping for garnish – optional

Mix all ingredients with electric mixer until well combined. Place into pie shell and cover edges with foil. Bake at 375 degrees for 25 min. Remove foil and continue baking another 25 min. Let cool and serve!

Pie Shell for single crust:
mix 1 1/4c. flour, 1/4 t. salt and 1/3 c. shortening until it forms pea sized crumbs. Add in 4-5 T. very cold water. Roll out on a floured surface and place in bottom of pie pan. fill with desired filling.

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