my favorite pumpkin pie

★★★★★ 3
a recipe by
Jean Romero
Lewiston, ID

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.

★★★★★ 3
serves 8
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For my favorite pumpkin pie

  • pie filling makes one pie
  • 1 c
  • 2 lg
  • 1 1/2 tsp
  • 1/2 tsp
    clove, ground
  • 1/2 tsp
    allspice, ground
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 2/3 c
    evaporated milk
  • 1 1/2 c
  • pie crust makes two
  • 2 2/3 c
  • 1 c
    butter flavored crisco
  • 1 tsp
  • 6-10 Tbsp
    ice cold water

How To Make my favorite pumpkin pie

  • 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.