Pumpkin Pie

 -American/Danish Recipe

Directions:
1. In a bowl, mix all of the ingredients for the pie crust by hand until it makes a smooth dough (it should not be dry like traditional pie crust).
2. Preheat the oven to 375 *F.
3. On a lightly floured surface, roll the pie crust out so it is a little bit larger than a pie pan.
4. Carefully press the pie crust into the pie pan and poke small holes with a knife or fork around the bottom and the sides of the dough.
5. Remove the excess pie crust so that it lines up with the edge of the pie pan and decorate the edge of the pie crust however you want.
6. Set the pie crust to the side for now.
7. In a bowl, mix together all the ingredients for the pumpkin pie mixture.
8. Pour the pumpkin pie mixture into the pie pan with the pie crust.
9. Using a 1-2 inch wide strips of aluminum foil, cover the sides of the pie crust (make sure to only cover the crust and not the pumpkin pie mixture as well).
10. Bake the pie at 375 *F for 40-50 minutes, or until a knife comes out clean when you poke it in the middle.
11. Let the pie cool down and eat it as it is, or eat it with some whipped cream.

Notes:
- It is easiest to make the pie crust the day before as well as the pumpkin puré if you are making it yourself and simply store it in the fridge.
- This pie crust recipe will stay good in the fridge for up to 1 week, wrapped in plastic.
- This pie crust recipe is my favorite Danish crust recipe so it tastes quite different than American pie crust. It also comes out quite thin, so if you want to decorate the finished pie crust with thick edges, you will need to make a larger portion of the recipe.