"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Erica's Pumpkin Pie Recipe

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This recipe for Erica's Pumpkin Pie, by , is from Calvary Chapel Chowdowns, 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!



Pie Crust:

4 cups of flour (unbleached)
1 1/2 tsp. of salt
1 1/2 cups of coconut oil (unrefined virgin)
8 tbsp. cold water

Pie Filling:

1 1/2 cups of granulated sugar
1 tsp. of salt
2 tsp. of ground cinnamon
1 tsp. of ground ginger
1/2 tsp. of ground cloves
4 large eggs
1 can (29 oz.) Libby's 100% Pure Pumpkin
2 cans (12 fl. oz. each) Carnation Evaporated Milk

Pie Crust:
Preheat oven to 475 degrees.
Mix flour and salt. Add coconut oil- cut in with knife or mix with dough hook on mixmaster. Gradually add cold water while mixing till dough forms a ball. Roll pie crust between wax paper till size of 9" pie plate. Prick bottom and sides thoroughly with fork to allow air to escape. Bake empty pie shells for 8-10 minutes till lightly brown. Take out and cover edges with aluminum foil. Bring oven temperature down to 425 degrees.


Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into prebaked pie shells. Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.




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