Pumpkin Pie Adventures

This weekend the Oafs baked pumpkin pie!  We slaved over the pumpkin, scooping and mashing the pulp.  It was quite the experience, but we are hard workers and managed to get through it with our superior cooking skills.  Oaf #2's family ate the pie for Thanksgiving, due to the fact that Oaf #1 already had an assortment of pies for their Turkey Day meal!  It was delicious and the Oafs were very proud.  If you are looking for a great recipe for your next pumpkin pie, stay tuned!  We used a recipe from the back of Libby's canned pumpkin (BUT WE DID NOT USE THE CONTENTS OF THE CAN.  We didn't.)  We tweaked the recipe a bit based off of family recipes, and the final product
turned out wonderfully.

Filling:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• The pulp from 1 big pumpkin (See pic of our pumpkin)
• 1 can (12 fl. oz.) evaporated milk
• Crust:
• 1 3/4 sticks of butter
• Pinch of salt
• 2 1/2 cups flour 
• 5-6 tsp ice water 

Procedure:
Crust: 
1. Cut unsalted butter into cubes
2. Mash butter and flour together leaving chunks of butter 
3. Add ice water tsp by tsp mashing after each
4. Once it is able to make a crumby ball put onto the counter and gather stray bits
5. One in dough form separate into two balls, wrap in wax paper and chill for an hour.
6. Roll dough 

Filling:

1. Mix all ingredients together
The oafs live wildly, and so we decided to combine everything together at once.  (Why not)

Make the pie:

1. Pour into a pie crust 

2. Bake at 425 degrees for 15 minutes, then reduce to 350 and cook for another 44 minutes, or until the filling is set

Enjoy the pie: 
1. Cut 
2. Eat

The oafs had slight technical difficulties with the lovely pictures that captured this experience of pie making. 
Hoping to fix these problems,
The oafs

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