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Pumpkin Pie with Short Bread Crust Recipe

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This recipe for Pumpkin Pie with Short Bread Crust is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Flour
2 T. Icing Sugar
1/2 c. Butter
1 can (15 ounces) solid-pack pumpkin puree
1 can of Evaporated Milk
3/4 c. Brown Sugar
1 tsp. Vanilla
3 T. Cinnamon (or to taste)
2 large eggs, lightly beaten
Directions:
Directions:
Sift flour and sugar together into a mixing bowl. Cut in butter until mixture resembles cornmeal. Chill in refrigerator for 30 minutes. Turn into a 9 inch tart pan. Press firmly into bottom and sides. Bake in 425 degree F oven for 10 - 12 minutes until golden brown.
Combine remaining ingredients. Pour into pie crust. Cook in 325 degree oven until set (knife inserted comes out clean) approximately 60 minutes.

 

 

 

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