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PUMPKIN PIE

Please note that this will make enough dough for 2 pie crusts. If you wish to make 2 pies double filling ingredients!!!
Course Desserts, Pies, Pies & Crisps

Ingredients

Utensils:

  • mixing bowls
  • rolling pin
  • 2 Saladmaster Pie Pans

Ingredients for Crust:

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 3/4 stick Crisco chilled
  • 4-8 tbs cold water

Ingredients for Pie Filling

  • 1 can pure pumpkin 15 oz
  • 1 can sweetened condensed mIlk 12 0z
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp cinnamon ground
  • 1/2 tsp ginger ground
  • 1/2 tsp cloves ground

Instructions

Directions for crust:

  • Blend the flour and salt together in large mixing bowl
  • Cut in shortening with fork until it makes mostly pea sized crumbs.
  • Add in a few tbs of water as you go, enoug to make the dough hold together.
  • Cut mixture in half, roll up into a ball and wrap in plastic and chill for 30 minutes
  • Roll out the dough on floured surface until larger than the pie pan itself, life and fit to pan.

Directions for Pie Filling

  • Mix sugar, salt, ginger,cloves and cinnamon into mixing bowl.
  • Add eggs and beat into mixture.
  • Add Pumkin and mix well.
  • Slowly add the condensed sweet milk and stir until combined well.

Directions for Baking:

  • Pour Filling into crust and bake in 425-degree oven 15 min then reduce heat to 350 degrees for additional 45 minutes. Set on rack to cool approx 2 hours, serve right away or refrigerate.