Charley's Deep Dish Pumpkin Pie {Recipe}

We had a bumper crop of pie pumpkins in our garden this summer. So, my son, Charley decided he wanted to learn to make pumpkin pie. This recipe is the result of lots of trial and error in using fresh pumpkins in our pie. We love it, and hope you will, too.

What You Need:
For the Crust:
1 cup flour
1/2 tsp. salt
1 Tbsp. powdered sugar
1/4 cup shortening
1/4 cup heavy cream
2 Tbsp. butter

For the Filling:
1- medium sized pie pumpkin (for 2 1/2 cups pumpkin puree)
1/2 cup granulated sugar
1/2 cup brown sugar
2 Tbsp. Corn starch
1/2 teaspoon salt
1-2 Tbsp. pumpkin pie spice
2 large eggs + 2 egg yolks (beaten)
2 1/2 cups evaporated milk (about 1 1/2 cans)

For the Whipped Cream:
1 cup heavy cream
2 Tbsp. powdered sugar

*Please note: this recipe makes a DEEP DISH pie. If you are using a regular pie plate, you will need to either cut the filling by about 1/3 or use the extra filling to make pumpkin custards (which I recommend).

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