Homemade Pumpkin Pie

I decided to make  some pumpkin pie since I have a bunch of pumpkin puree at home.  I used the recipe that I found online.  The recipe is  courtesy of Nancy Fuller from the show Farmhouse Rules.  I modified some of the ingredients though.

Ingredients:
4 cups pumpkin puree
1 14-ounce can sweetened condensed milk
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons honey
2 tablespoons vegetable oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs 

1 store bought pie crust

1/2 cup  sliced almonds

Direction:

•  Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly with the pumpkin puree.

• Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.  I added some sliced almonds for some nutty flavor, it was a nice a touch!

 Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

 We topped  the pumpkin with the redi whip.

It's my first time making a pumpkin pie amnd it turned out okay.  Hubby said it was delicious but I thought it was a bit egg-ish so I think that next time I would make again, I would reduce the egg.  Also, the  crust did not bake as I wanted it to so maybe, I will make the filling a little thin next time.  I mean,  just  use 3 cups of pumpkin puree instead of 4.

If you want to know how to make a pie crust, here is the recipe:

Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Directions
For the pumpkin: Preheat the oven to 375 degrees F.

Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.

For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.

Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.

Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.