Wandas Pumpkin Pie From Chatelaine Magazine Recipes

HOMEMADE FRESH PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
• In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

PUMPKIN PIE WITH GRAHAM CRUST AND CANDIED PEPITAS

Steps:

• Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut side down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Discard seeds. Scoop out flesh, and transfer to a food processor; process until smooth. Set aside 1 1/2 cups puree (freeze any remaining puree in an airtight container up to 1 month.)
• Preheat oven to 350 degrees. Press crust mixture into bottom and up sides of a 10-inch metal pie plate. Freeze 15 minutes. Bake crust until dry and golden brown, about 20 minutes. Transfer to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
• Whisk pumpkin and eggs in a bowl. Stir together brown sugar, cornstarch, salt, and spices in another bowl. Whisk into pumpkin mixture. Whisk in evaporated milk. Tap firmly on counter to release air bubbles. Let stand 20 minutes.
• Place cooled crust on a rimmed baking sheet. Pour in filling. Tap to release air bubbles. Bake until set, 45 to 55 minutes. Transfer to a wire rack; let cool completely. Sprinkle with pepitas. Serve at room temperature or chilled.

WANDA'S WORLD FAMOUS PECAN PIE

Steps:

• Preheat oven to 325°.
• Beat eggs.
• Add sugar, corn syrup, butter & vanilla and beat on medium speed with mixer.
• Fold in pecans until all are coated with goo.
• Pour into pie shells.
• Bake for 50 minutes or until toothpick inserted near center comes out clean.
• Wanda does not recommend deep dish pie shells for this recipe.