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
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·pie filling makes one pie
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1 csugar
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2 largeeggs
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1 1/2 tspcinnamon
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1/2 tspclove, ground
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1/2 tspallspice, ground
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1/2 tspnutmeg
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1/2 tspgingar
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1/2 tspsalt
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1 2/3 cevaporated milk
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1 1/2 cpumpkin
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·pie crust makes two
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2 2/3 cflour
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1 cbutter flavored crisco
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1 tspsalt
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6-10 Tbspice cold water
How to Make My Favorite Pumpkin Pie
- preheat oven 425*F
Pie - In a large mixing bowl combine all ingredients and mix well. - 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.
- 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.
- 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.
