If there’s one thing I think of when it comes to fall, it’s homemade pumpkin pie!
My mimi (Rachel's grandma) always made the best pie crust. She simply used crisco, salt, ice water, vinegar and flour. So I put my own spin on it to include our lard and I'm so excited to share it with you!
Homemade Pumpkin Pie with Lard Crust
Crust Ingredients:
1 1/2 cup all purpose flour (we use King Arthurs unbleached)
pinch of salt
1/2 tablespoon apple cider vinegar (makes the crust extra flaky)
1/4 cup ice water
Pie Ingredients
1/2 cup cane sugar
1/3 cup brown sugar
1 (15-ounce) can pure pumpkin puree
1 1/4 cup heavy whipping cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
optional if you’re making homemade whipped cream: heavy cream, vanilla, maple syrup, salt
Instructions:
Stir together flour and salt. Cut in lard until you have a crumbly mixture.
Add vinegar and ice water to make it come together into a dough ball.
Pat into a flat disk and wrap with plastic wrap. Chill at least a half hour.
Roll into a thin circle two inches larger than your pie dish (9 inches works best!), roll onto your rolling pin and transfer into your pie pan. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge. You can even use the trimmings to make leaves to decorate the top of the pie if you wish or use these other cool ideas!
Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges with your thumb and pointer finger. Refrigerate while you make the pie filling.
Preheat oven to 425 degrees F.
Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended. Add pie filling to pie crust and bake for 15 minutes.
Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick inserted into the center comes out clean. Rotate once halfway thru baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with homemade whipped cream, just takes 5 minutes to make! To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 5 days.
Enjoy!
