I love pie and pumpkin pie is by far my favorite pie. One of my favorite things about the holiday season is pumpkin pie. (Even though all ingredients are available all year around, no one has heard my protest to make pumpkin pie a yearly pie.) Delicious pumpkin pie.
This is a combination of a recipe for pie crusts from my maternal grandma and a variation on the pie recipe from the back of Libby’s pumpkin.
Makes 4 or 5 pie crusts depending on your pan size.
4 cups flour
2 cups shortening
1 tbsp sugar
1 1/2 tsp salt
1/3 cup water
1 beaten egg
1 tbsp white vinegar
Mix together flour, shortening, sugar, and salt with a fork until crumbly.
Combine water, egg, and vinegar.
Add to flour mixture. Gently combine above ingredients to form a ball of dough.
Make the pie crust.
Makes 2 pies.
1 1/2 cups sugar
1 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp all-spice
4 large eggs
1 can pure pumpkin (29 oz)
2 cans evaporated milk (12 oz each)
2 unbaked 9″ inch pie crusts
Preheat oven to 425°.
Mix sugar, salt, cinnamon, ginger, cloves, and all-spice in a small bowl.
Beat eggs in a large bowl. Stir in pumpkin.
Stir in sugar-spice mixture.
Gradually stir in evaporated milk. (Jason assists as stunt cook.)
Pour into pie shells.
Bake for 15 minutes. Reduce temperature to 350° and bake 40-50 minutes or until knife inserted in center comes out clean.
Cool on wire rack for 2 hours. Server immediately or refrigerate.