Monday, September 20, 2010

Pumpkin Pie

Pumpkin Pie

1 (29 oz.) can unseasoned pumpkin

2 (14 oz) cans sweetened condensed milk
4 eggs
3 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1 tsp. salt
Preheat oven to 425. In large mixing bowl, combine all ingredients. Mix well. Pour into uncooked pastry shell. Bake 15 minutes. Reduce oven temperatore to 350 and bake for 35-40 minutes or until knife inserted in center comes out clean. I cover the edges of crust with foil until the last 10 minutes so they don’t get overdone. Makes 2 pies.
Pie Crust
Crust (makes 1 double crust or 2 single crust pies) - recipe from Lucia Newman

1 c. Crisco
1 c. butter flavored Crisco
dash of salt
4 c. flour
2-3 T. sugar
6 T. ice cold water

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