 Summary
This is the traditional holiday pumpkin pie. This pie is easy to prepare and even easier to enjoy.
Cookware used in Recipe
 10 inch Pie Pan View
Prep Time
15 Minutes
Servings
6 - 8
Ingredients: ¾ cup granulated sugar 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 large eggs 1 (15 oz.) can Libby's 100% Pure Pumpkin canned pumpkin puree 1 (12 oz.) can Nestlé Carnation evaporated milk 1 unbaked 9-inch deep-dish pie shell (4-cup volume) Whipped cream
Directions: Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTE* Do not freeze, as this will cause the crust to separate from the filling.
Variation: Add a fresh twist by swirling cream cheese (beat until light and fluffy) into your pie before putting it in the oven.
Pie Crust For 2 single pie crusts: Ingredients: 4 cups all purpose flour, sifted 1.5 tsps. salt 1.5 cups Crisco shortening, chilled 9 Tbls. ice cold water
Directions: For the crust: Sift flour and salt into bowl. Cut shortening into 4 or 5 pieces and drop into stand mixer bowl. Using the flat beater, turn to stir speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
Add ice cold water one tablespoon at a time until all particles are moistened. Use only enough water to make the pastry form a ball, depending on a variety of factors, you may not need to use the full amount. Watch dough closely as over mixing will result in a tough crust.
Form dough into two equal size disks and chill in refrigerator 15 minutes.
Roll to ⅛" thickness between pieces of waxed paper until you have a circle slightly larger than the circumference of your pie pan.
Fold pastry into quarters. Ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges.
Fill and bake as desired.
For a pastry shell: Prick sides and bottom thoroughly with a fork and bake at 450 degrees for 8-10 minutes until light brown. Cool completely before filling. |
