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Pumpkin Pie by

Source: Libby's Pumpkin

I made this with graham cracker crust - I have not tried the pie crust recipe below, but i include it for future reference.

Ingredients

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15oz) pumpkin (NOT PIE MIX - 100% REAL PUMPKIN)
1 can (12 fl oz) carnation evaporated milk
1 unbaked 9 inch pie crust

Instructions

mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. beat eggs in large bowl. stir in pumpkin an sugar-spice mixture. Gradually stir in evaporated milk.

pour into pie shell

bake in preheated 425 oven for 15 minutes. reduce temp to 350 and bak an additional 45 mins or until knife inserted near center comes out clean.

cool on wire rack for 2 hours. serve or refrigerate. Do Not Freeze.

1 3/4 pumpkin pie spice may be substituted for the cinnamon, ginger & cloves, it will taste slightly different though.

Home made pie crust:
1 cup all purpose flour
1/3 cup vegetable shortening
1/2 tsp. salt
2 to 3 tbsp. cold water

Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.

Shape dough into ball; place on a lightly floured surface. roll out dough to 1/8" thick. Line pie plate with pastry. Turn edge under; crimp edge as desired.

OR To make a Graham Cracker Crust:
1 bail of graham crackers crushed.
1 stick of butter melted.
sprinkle to taste with cinnamon sugar.
combine butter and graham crackers in the pie pan. Use a fork to move the mixture up the side of the pie pan. This should evenly coat the entire pan - should be spreadable, and just a little moister than crumbly.
Blind bake the crust for 15 minutes at 350 before filling with pie filling.

Servings: 8

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