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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Pie Recipe

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This recipe for Pumpkin Pie is from UCUMC's Family 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:  
Crust:
2 1/4 c sifted all purpose flour
1 tsp salt
2/3 c vegetable shortening (well chilled and cut in small squares)
5-6 T cold water

Filling:
5 medium eggs, beaten
1 c light brown sugar
1 c granulated sugar
1/4 tsp ground cloves
3 tsp cinnamon
2 tsp ginger
1 30-oz can of pumpkin
1 c heavy cream
1 c evaporated milk
Directions:
Directions:
To make crust:
Sift flour and salt into a large bowl. Cut in shortening using a pastry blender (or pulse in food processor). Blend until well mixed and crumbly. Add water 1 tbsp at a time, mixing with a wooden spoon until blended together. Divide into 2 portions. Flatten each into a disc and wrap in plastic. Chill for at least 20 minutes. Roll each disc into an 8" crust and put in the bottom of 2 8" pie plates.

For filling:
Preheat oven to 350º. Beat eggs in large bowl. Mix in brown sugar, granulated sugar, cloves, cinnamon, ginger and pumpkin. Mix until well blended. Set aside. Heat cream and evaporated milk until almost boiling, stirring constantly. Add to the pumpkin mixture and mix well. Pour into the 2 8" pie crusts. Bake 50-60 minutes. Test after 50 minutes - knife inserted in center of pies should come out clean. Cool on wire racks.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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