my favorite pumpkin pie
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.
prep time
15 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- - pie filling makes one pie
- 1 cup sugar
- 2 large eggs
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon clove, ground
- 1/2 teaspoon allspice, ground
- 1/2 teaspoon nutmeg
- 1/2 teaspoon gingar
- 1/2 teaspoon salt
- 1 2/3 cups evaporated milk
- 1 1/2 cups pumpkin
- - pie crust makes two
- 2 2/3 cups flour
- 1 cup butter flavored crisco
- 1 teaspoon salt
- 6-10 tablespoons ice cold water
How To Make my favorite pumpkin pie
-
Step 1preheat oven 425*F Pie - In a large mixing bowl combine all ingredients and mix well. -
Step 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.
-
Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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