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Pumpkin Pie

November 22nd, 2009

Crust

  • 1 1/2 c flour (scant)
  • 1/2 c crisco (generous) and it must be crisco
  • 1 tsp salt
  • 3 Tablespoons water

Mix flour and salt. Cut the crisco into the flour mixture until the crisco is small pebbles. If you don’t have a tool to do it, use your hands.  Sprinkle in 3 T cold water, mixing into the flour with your hand to form a ball. Work the mixture as little as possible. It might take a little more or less water

Let it set, covered until you mix the pie ingredients. Then roll it out.

It is enough dough for a bottom and criss-cross stripes for the top (you don’t use the top strips for Pumpkin pie)

Pumpkin pie filling

Preheat oven at 425

  • 1 1/2c pumpkin (12oz can) I used to always use fresh but once I switched to canned, you guys could never tell the difference
  • 1 c milk
  • 1c dark brown sugar (packed)
  • 1 t cinnamon
  • 1t ginger
  • 1/8 t allspice
  • 3 eggs, beaten
  • 1/2 t salt

Mix all the ingredients, but the milk. Once they are well mixed, add the milk slowly

Pour into pie shell. add 3-4 pieces of butter on top (each about 1/4 to 1/2 tsp)

Bake at 425 for 15 minutes reduce oven to 350 and bake 30 minutes. The middle should be set,  if not, bake longer – you should be able to put a knife in it and it will come out clean

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