Recipe: McGrath Family Pumpkin Pie

My love for pumpkin pie is deep rooted in tradition and memories. Each November ‘Turkey Day’, my mom’s side of the family gathers in my parent’s kitchen and tend to their Thanksgiving dish duties with the sound of football in the background.

My grandma (GG) was master of the stuffing, my cousins the sweet potato casserole, my dad and uncle were kings of the ‘deep-fried’ turkey, and I made the pumpkin pies. I took this role veryyyy seriously- it was my favourite part of the whole meal and a recipe from my Great Grandmother Sarah. Since moving to Australia, I’ve had the true pleasure of making many Aussies try pumpkin pie despite their suspicions. Therefore, I’m so excited to share my family’s pumpkin pie recipe with you! I truly hope you enjoy it and please let me know how you go if you give it a crack!

-Sarah, Host of Mat & Table

Ingredients

Crust:

2 pie pans

3 cups flour

1.4 tsp salt

1 cup + 2 tbsp of Crisco (vegetable shortening), cold (available in Australia at the American Food Store)

2 tsp sugar

10-12 tbsp cold water

Pumpkin filling:

1 29 ounce can of Libby's pumpkin (available in Australia at the American Food Store) or any type of plain canned pumpkin puree.

1.5 C white sugar

1 C packed brown sugar

4 eggs

120 g of butter, melted

1 tbsp pumpkin pie spice

1 tsp salt

1 C milk

Instructions

First, we tackle the homemade crust.

1. Combine flour and salt in a bowl.

2. Using two knives, slice in the Crisco. It will be coarse. Sprinkle with water one Tablespoon at a time. Toss with a fork to mix the water in.

3. Work into a firm ball with hands, then put in freezer for 20 minutes which helps it roll out more easily.

4. Dust the surface of baking paper with flour first, then put one of the flour balls in the middle. Put flour on the ball and the rolling pin and begin to roll out from the middle of the ball outward until there is a flat circle that extends ~1 1/2 inches larger than the rim of the pan. Flip into the pan and crimp the edges so they stand up a big above the rim of the pan.

5. Preheat oven to 230 C while preparing the pumpkin mix.
   
   

Making the filling:

1 . Start at the top of the ingredients list and keep adding one ingredient at a time into the mixing bowl on a low speed.
2. Pour 1/2 of the pumpkin filling into the middle of each pie crust, leaving a mound in the middle.

Bake 230C for 10 minutes, then reduce heat to 200C and open door for a second to cool down to that, then bake about 40 more min.

Serve with whip cream or vanilla ice cream and enjoy!