My Favorite Pumpkin Pie
By
Jean Romero
@Jean_Romero
1
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.
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
How to Make My Favorite Pumpkin Pie
- 1preheat oven 425*F
Pie - In a large mixing bowl combine all ingredients and mix well. - 2Crust - 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.
- 3I 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.
- 4with 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.
