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Pumpkin Pie Recipe

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Category:
Category:
 

Thanksgiving
Ingredients:  
Ingredients:  
Pie Crust
¼ cup of sugar
2 ½ cups of flour
1 cup of Crisco
1 tsp salt
7 Tbsp ice cold water
1 egg

Pumpkin Custard Pie Filling
2 cups Libby's 100% pure canned pumpkin
¾ cups sugar
½ tsp of salt
2 eggs
1 tsp ground cinnamon, level
1 tsp ground ginger
2 cans of cold Carnation Evaporated milk
2 Tbsp flour
Directions:
Directions:
Pie Crust
Sift flour, salt and sugar together.
Add 1 cup of Crisco, work dough until small crumbles (use pie blender or fork)
Add 7 Tbsp of ice cold water
Roll out dough and place in pie dish. Crimp crust around the top of pie dish.

Pumpkin Custard Pie Filling
Put sugar, salt, cinnamon, ginger and flour in a bowl and mix together.
Add canned pumpkin
Then add eggs, beat the mixture together, then add cold Carnation milk. Mix until blended.

Add pumpkin custard pie filling to crust and bake at 425º for 15 minutes, then 350 degrees for 40-50 minutes.
Refrigerate when cool.
Number Of Servings:
Number Of Servings:
1 Pie
Personal Notes:
Personal Notes:
Recipe submitted by Vicky Schiestel-Shields, Linda Schiestel's daughter & Anita's childhood friend.

 

 

 

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