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Pumpkin Pie


Here's a recipe I've adapted from my mom's pumpkin pie recipe. Serve with a dollop or two of whipped cream. Enjoy! 

Crust:
1 cup flour
1/2 teaspoon salt
1/3 cup + 2 tablespoons shortening
1/4 cup cold water

Filling:
2 eggs, slightly beaten
1 can pumpkin
3/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
12 oz. can evaporated milk

Preheat oven to 425 degrees. In small bowl, mix together flour and salt. Cut in shortening until resembles small coarse crumbs. Add half water, mix dough, and then add remaining water and mix until dough forms a ball. Roll out pie dough onto floured surface the size of your pie plate. Transfer to plate and crimp edges. Set aside.

In large bowl, mix all filling ingredients together well. Pour into prepared pie shell. Bake at 425 degrees for 15 minutes and then lower oven temperature to 350 degrees, and bake an additional 40-50 minutes, until center of pie is set. Test with a knife inserted into center that comes out clean. Cool on wire rack. 
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