Pumpkin Pie

Mix in order listed:

2 eggs, slightly beaten

1 1/2 c. pumpkin

3/4 c. sugar (I usually use a little less)

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1 2/3 c. (1 can) evaporated milk or light cream

Pour pumpkin mixture into 1 unbaked pie shell.  Bake at 425 degrees for 15 minutes, then 350 degrees for 45 minutes.  Test with a knife to check doneness.  Eat hot or cold with a dollop of whipped cream.

Pie Shell/Crust

8" one crust pie

1 c. flour

1/2 tsp. salt

1/3 c. + 1 T. shortening

2-3 T. ice cold water

10" one-crust pie

1 1/2 c. flour

1/2 tsp. salt

1/2 c. shortening

3-4 T. ice cold water

8" or 9" two-crust pie

2 c. flour

1 tsp. salt

2/3 c. + 2 T. shortening

4-5 T. ice cold water

10" two-crust pie

2 2/3 c. flour

1 tsp. salt

1 c. shortening

7-8 T. ice cold water

Mix the flour, salt, and shortening to cornmeal like consistency.  Add the ice cold water at once. Do not over mix it.  Lay it out on floured surface trying not to touch it too much.  Roll out flat and put into pie pan.  

For a baked pie shell, bake at 400 degrees for about 8-10 minutes.  For an unbaked pie shell, follow the pie recipe instructions.