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  1. Exported from MasterCook

  2. Karen's Mother's Pumpkin Pie

  3. 8 Preparation Time :

  4. Categories : Pies & Pastries

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 1/2 cups canned pumpkin (NOT pumpkin pie mix)

  7. 3/4 cup sugar

  8. 1 teaspoon to 1 1/4 tsp. ground cinnamon

  9. 1/2 teaspoon to 1 tsp. ground ginger

  10. 1/4 teaspoon to 1/2 tsp. ground nutmeg

  11. 1/4 teaspoon to 1/2 tsp. ground cloves

  12. 3 large eggs -- slightly beaten

  13. 1 1/4 cups milk

  14. 1 6 oz. can evaporated milk (NOT condensed milk)

  15. CRUST:

  16. 1 1/2 cups flour

  17. 1/2 teaspoon salt

  18. 1/2 cup Crisco shortening

  19. 5 tablespoons very cold water

  20. Combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evapor 9-inch pie crust (have edges pinched or crimped high for filling). Bake at

  21. 400 degrees F. for 50 minutes or until knife inserted halfwa

  22. y between center and edge comes out clean. Cool.

  23. PIE CRUST DIRECTIONS: With fork, mix flour, salt, and Crisco to corn mea l consistency. Add water one tablespoon at a time (sprinkle) (I keep water in ice so it will be VERY cold). Mix. Roll into a ball (may need to sit a few mi

  24. 9-inch pie crust. - - - - - - - - - - - - - - - - - - NOTES : In recent years, I have been making this pie with skim milk, fat free e

  25. vaporated milk, and "Egg Beaters" with great results.

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