The Pie Hole Pumpkin Pie

A modest little shop tucked off Canton Street in Roswell, Georgia, The Pie Hole sells and makes nothing but homemade pies. Their pumpkin is a classic, using fresh pumpkin instead of canned and plenty of spices.

Crust:

2 cups flour
1 tsp. salt
1 Tbsp. sugar
1/2 cup shortening
1/2 cup butter-flavored shortening
5 or more Tbsp. cold water

In a large bowl, combine flour, salt and sugar. Cut in shortenings until mixture resembles tiny peas. Gradually sprinkle and stir in water, until dough is formed. Form dough into two round disks. On a lightly floured surface, roll one disk of dough out to 1/4 to 1/8 inch thick. Carefully place dough in a 9-inch pie pan and gently press into pan. Cut away excess dough, leaving an inch around the sides for crimping. Crimp edges as desired. Repeat with other disk of dough. Set aside.

Filling:

2 cups fresh pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 eggs
1 cup sugar
1 can evaporated milk
Pinch of salt

Combine fresh pumpkin puree and spices in a large bowl. Mix together well. Add eggs and rest of ingredients. Mix well. Filling will be runny. Pour filling into prepared pie crusts. Bake in a 350- degree, preheated oven for 45 to 50 minutes or until filling is set. Allow to cool. Makes two pumpkin pies.

This recipe was shared by The Pie Hole. To read more about the shop and Roswell’s sweet side, read Sandy Caldwell’s In Search of The Great Pumpkin … Pie.