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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 4 |
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In my completly biased opinion, this is the best pumpkin pie ever. That is of course because it's my grandmother's recipe! The homemade crust is what sets my gramdmother's pie apart from all others, it's worth the extra 15 minutes that it takes! Ingredients:
2 cups flour |
1 cup milk |
1/4 cup crisco cooking oil |
1 teaspoon salt |
2 eggs, slightly beaten |
1/2 teaspoon ginger |
16 ounces solid pack pumpkin |
1/4 teaspoon clove |
3/4 cup sugar |
1 2/3 cups milk |
1/2 teaspoon salt |
1 teaspoon cinnamon |
Directions:
1. Make Pie Crust by blending 2 cups flour, 1 cup milk, 1/4 cup Crisco Oil, 1 tsp salt together and then chill for 1 hour. Roll into desired thickness. Makes 1 pie crust.
2. To make pie filling:.
3. Beat eggs slightly.
4. Add pumpkin.
5. Mix well.
6. Add sugar, salt, cinnamon, ginger, and cloves.
7. Slowly add milk.
8. Mix thoroughly.
9. Pour into pie shell.
10. Cover pie crust edges with tin foil (to prevent over browning).
11. Bake in preheated 425 degree F oven for 15 minutes.
12. Reduce heat to 350 degrees F and continue to cook for 45 minutes.
13. Remove foil from crust during last 5 minutes.
14. Pie is done when knife inserted into center of pie comes out clean.
15. Cool.
16. Garnish with cool whip as desired.
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