Mother's Pumpkin Pie
Mother's Pumpkin Pie recipe
Yield
12 servingsPrep
30 minCook
50 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
canned pumpkin purée
not pumpkin pie mix |
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves, ground
|
|
| 3 | large |
eggs
slightly beaten |
|
| 1 ¼ | cups |
milk
|
|
| 6 | ounces |
evaporated milk
canned, not condensed milk |
|
| Crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 5 | tablespoons |
water
very cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
canned pumpkin purée
not pumpkin pie mix |
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
ground |
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves, ground
|
|
| 3 | large |
eggs
slightly beaten |
|
| 296 | ml |
milk
|
|
| 173.4 | ml/g |
evaporated milk
canned, not condensed milk |
|
| Crust | |||
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 75 | ml |
water
very cold |
|
Directions
Pie Crust: With fork, mix flour, salt, and shortening to corn meal consistency.
Add water one tablespoon at a time. Mix.
Roll into a ball (may need to sit a few minutes).
Roll out into 9-inch pie crust.
Filling: Combine pumpkin, sugar, salt, and spices.
Blend in eggs, milk, and evaporated milk.
Pour into 9-inch pie crust (have edges pinched or crimped high for filling).
Bake at 400℉ (200℃) for 50 minutes or until knife inserted halfway between center and edge comes out clean.
Cool.
