Classic Pumpkin Pie Recipe FROM SCRATCH

#pumpkinpie #Thanksgiving #dessert Pumpkin Pie has to be the most classic holiday dessert there is! I immediately think of Thanksgiving when I see a Pumpkin Pie Recipe. In this episode, I show you how to turn a whole pumpkin into the most delicious Pumpkin Pie you'll ever eat! Subscribe to RFD here: http://bit.ly/2zzR6BV Follow RFD's Instagram here: http://bit.ly/2AyxPkb Like RFD on Facebook here: http://bit.ly/2Pa72zC LIKE, COMMENT, & SUBSCRIBE!!! Ingredients: Pie Filling- - 1 medium baking pumpkin - 1/2 - 1/4 cup cold water, for pureeing - 3/4cup granulated sugar - 1tsp ground cinnamon - 1/2tsp salt - 1/2tsp ground ginger - 1/4tsp ground clove - 2 large eggs, beaten - 12oz evaporated milk Pie Crust- - 1cup or 2 sticks chilled butter, salted or unsalted - 2.5cups all purpose flour - 1/4 - 1/2 cup ice cold water - 1tsp salt - 1tsp sugar - 1/4 cup all purpose flour, for rolling dough Directions: Pumpkin Filling- Preheat oven to 350°F. Chop off the pumpkin stem, slice the pumpkin in half, and remove the seeds and stringy fiber inside with a spoon. Place on sheet pan and roast in oven for 45-55 minutes, or until the skin starts to shrivel and you can pierce the flesh easily with a fork. DON'T OVERCOOK!!!! Remove pumpkin from oven, and let cool until easy to touch. Remove the pumpkin's skin and place the pumpkin meat into a food processor and puree. If needed, add a little cold water until desired puree consistency. In a large bowl, combine the pumpkin puree, eggs, sugar, salt, cinnamon, cloves, and ginger. Whisk together well. Slowly pour in the evaporated milk while whisking. Set aside. Pie Crust- In a large bowl, whisk together the flour, salt, and sugar. Add the chilled butter, and using your hands or pastry cutter (much easier), begin breaking up the butter into the flour while mixing it. Mix the flour with the butter until little pebbles of butter are left. Slowly add the ice cold water and begin kneading the dough together until it is combined. If dough isn't coming together, then add more water. Once dough is formed, cutter the dough into 2 portions and wrap with plastic wrap. Press the dough flat and place in the fridge to rest for at least 1 hour. Baking Your Pie- Preheat oven to 425°F. Spray your pie pan well with cooking spray. Remove the pie crust from the fridge and flour your cutting board. Place dough on floured cutting board, and using a rolling pin begin rolling the dough. Turn the dough about an inch after ever roll to achieve a circular shape. Roll dough until slightly bigger than your pie pan. Use your rolling pin to help lift the dough over the pie pan and gently place it inside the pan. Form the pie crust to the sides of the pan. Using your index finger and thumb, pinch the edges of the dough together to form a nice "peak like," design. Remove any excess dough that is hanging over the sides. Next add the pie filling to the pie crust. Place the pie in the oven and cook for 15 minutes. Reduce oven temperature to 350°F and finish cooking for an additional 40-50 minutes. Remove from oven and let cool for at least 2 hours. Serve & enjoy :)