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Pumpkin Pie
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CrazyTaurensWife posted:
2 eggs
1 small can pumpkin puree, approx. 1 3/4 c
1 c brown sugar, packed
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
3/4 c evaporated milk

Beat eggs lightly in bowl. Add pumpkin, sugar, and spices, stirring until well blended. Blend in milk. Pour into pie shell and bake for 15 min at 450*. **Do Not Open Oven** Reduce oven temperature to 350* and continue baking 30-45 min. Pie is done when knife inserted in center comes out clean.

Pie Crust

2 c flour
3/4 c shortening, cold
1 Tbsp vinegar
1 egg
2 Tbsp ice water

Cut shortening into flour until mixture resembles cornmeal. In a separate bowl, blend together vinegar, egg, and water. Add wet ingredients to flour mixture, stirring just until combined. Press into a flat disk, about 6 inches in diameter. Lay a sheet of plastic wrap on the counter and roll our pie crust on top of it. Roll crust 2 inches wider than your pie plate. Grease pie plate and use plastic wrap to help transfer the crust. Once crust is positioned in pie plate, pierce the bottom and sides of the pie crust. Refrigerate until filling is prepared.
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0 Replies |Report This| Share this:Pumpkin Pie2 eggs<br />1 small can pumpkin puree, approx. 1 3/4 c<br />1 c brown sugar, packed<br />1 tsp cinnamon<br />1/2 tsp nutmeg<br />1/4 tsp ginger<br />1/4 tsp cloves<br />3/4 c evaporated milk<br /><br />Beat eggs lightly in bowl. Add pumpkin, sugar, and spices, stirring until well blended. Blend in milk. Pour into pie shell and bake for 15 min at 450*. **Do Not Open Oven** Reduce oven temperature to 350* and continue baking 30-45 min. Pie is done when knife inserted in center comes out clean.<br /><br />Pie Crust<br /><br />2 c flour<br />3/4 c shortening, cold<br />1 Tbsp vinegar<br />1 egg<br />2 Tbsp ice water<br /><br />Cut shortening into flour until mixture resembles cornmeal. In a separate bowl, blend together vinegar, egg, and water. Add wet ingredients to flour mixture, stirring just until combined. Press into a flat disk, about 6 inches in diameter. Lay a sheet of plastic wrap on the counter and roll our pie crust on top of it. Roll crust 2 inches wider than your pie plate. Grease pie plate and use plastic wrap to help transfer the crust. Once crust is positioned in pie plate, pierce the bottom and sides of the pie crust. Refrigerate until filling is prepared.
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