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Pumpkin Pie (2) Recipe

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This recipe for Pumpkin Pie (2) is from The Fife Family Cookbook Project, 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:  
Filling:
2 1/2 (1 1/4) cup granulated sugar
2 (1) teaspoon ground cinnamon
1 (1/2) teaspoon salt
4 (2) large eggs
1 29 oz. (15 oz.) can Pumpkin
2 (1) 12 oz. can Evaporated Milk

Crust:
2 2/3 cups all purpose flour
1 t salt
1 c shortening
7-8 T cold water
Directions:
Directions:
Mix ingredients for crust together, roll out, and smoosh into 2 10" pie pans.
Mix sugar, cinnamon, salt, 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 pie crusts.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes. Remove from oven and wrap two inch slips of tin foil around the crusts only. Bake for additional 30 minutes. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 

 

 

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