My Favorite Pumpkin Pie

Jean Romero

By
@Jean_Romero

This is one of my mothers recipes, and she got it of a can of evaporated milk (Pet) she made this pie for well over 70 years, she died in 2009 and I have been now making it, and I must say that after mom passed I began to make pie crust from scratch and have now perfected it, it always come out great. Kids will not eat a store bought pie, it has to be grandma's, so I am caring on the family tradition and making moms pie and crust.


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Comments:

Serves:

8

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

pie filling makes one pie
1 c
sugar
2 large
eggs
1 1/2 tsp
cinnamon
1/2 tsp
clove, ground
1/2 tsp
allspice, ground
1/2 tsp
nutmeg
1/2 tsp
gingar
1/2 tsp
salt
1 2/3 c
evaporated milk
1 1/2 c
pumpkin
pie crust makes two
2 2/3 c
flour
1 c
butter flavored crisco
1 tsp
salt
6-10 Tbsp
ice cold water

Directions Step-By-Step

1
preheat oven 425*F

Pie - In a large mixing bowl combine all ingredients and mix well.
2
Crust - In a medium bowl mix flour and salt with Crisco, using a pastry knife until the flour looks like it has pea shape to the Crisco, add the ice water I use about 6 tablespoons to start with then add more if needed. dough should not be sticky to touch.
3
I place half the dough in between wax paper and roll out to fit a 9" pie plate. Pour in the pie mixture and bake for 15 minutes and then turn oven down to 350*F and bake for 45 minutes or til knife comes out clean when inserted in the center of pie.
4
with the extra crust we always make a sugar pie which is sprinkled with brown sugar on bottom then add drops of butter about 6 teaspoons, and then add drops of can milk over all of this about 12 good size drops.
Bake in oven for about 15 minutes or til bubbly but not burnt.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American