delicious Pumpkin Pie Recipe

Materials:
To make the Pie Crust::
2 cups of all-purpose flour
1 tsp. of salt
2/3 cups of cold butter, chopped into tiny pieces
1/4 cup cool ice water
Pie pan

Dried beans to pour on top of the unbaked crust

1. To make the pie crust, stir together the flour, salt and chilled butter inside a bowl. 2. Using a pie cutter or two forks, mix the flour and chilled butter till it forms tiny crumbs. 3. Steadily, put in the icy water until the flour just starts to pull away from the sides of the bowl. Let the dough to relax and chill for an hour or so in the fridge.

4. On a lightly floured surface, roll out the pie dough into a round form that is slightly bigger than the pie pan. Sprinkle the area with flour if the flour sticks. 5. Move the unbaked pie crust into the pie pan. Do not pull the dough to stop it from tearing. Put tin foil on the top of the dough and put the dried beans on top of the tin foil.

6. Bake for ten to fifteen minutes in a pre-heated 400 degree oven. Remove from the oven and dispose of the beans. Reserve the cooked crust and let cool.

Pumpkin 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

7. To prepare the filling, combine all the filling ingredients in a skillet and make over low heat for ten mins or until thick. Keep up stirring continuously to avoid the filling from sticking to the bottom of the saucepan. 8. Let the filling to cool and pour into the pre-baked crust. Bake for an additional 25 minutes or until pie crust turns golden brown. Just let cool prior to serving.