Foodie Favorite: Pumpkin Pie

Local foodie Sarah Freeborn shares a wonderful recipe.

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.

Cinnamon Crust

  • 2 cup flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2/3 cup vegetable shortening (chilled)
  • 3 tbsp powdered sugar
  • 6 tbsp cold water

Mix together flour, salt, and cinnamon. Cut in shortening until well mixed with pea sized or smaller balls of shortening. Add water one tablespoon at a time stirring in each one, just until dough forms. Roll out dough. Place in nine-inch pan.

Pumpkin Custard

  • 1 (15 oz) can pumpkin
  • 1 (12 oz) can evaporated milk
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 2 eggs

Mix dry ingredients in small bowl. Beat eggs in separate bowl. Add in pumpkin mixing well. Add dry ingredients. Slowly add in evaporated milk.

Pour into the pie crust. Bake at 425° for 15 minutes. Then reduce heat to 350° and bake for 30-40 minutes or until toothpick inserted in the center comes out clean. Cool at least two hours before serving. Enjoy!