Recipe From: http://www.verybestbaking.com/
Adapted By: Tammy Ammon
Makes: 1 pie
Crust
- 1 1/2 cups flour
- 1/2 cup shortening
- 1/2 tsp. salt
- 4 tbsps. cold water
Filling
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 eggs
- 15 ounces canned mashed pumpkin
- 12 ounces evaporated milk
- Preheat oven to 425 degrees.
- To make the crust, mix dry ingredients in a bowl. Using a fork, cut in shortening until well blended, until shortening is pea-size consistency. Add cold water to mixture 1 tbsps at a time until pastry comes together into a ball. Depending on humidity you may need more or less water. If you add too much water dough will be sticky, add a little more flour if necessary. Roll out dough between two pieces of wax paper. Do not use flour. Lay crust into pie pan, crimp the top and poke the middle of the crust with a fork a few times.
- Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into unbaked pie shell.Bake in preheated for 15 minutes. Reduce heat to 350 and bake 40-45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate
Posts
