Karen's Mother's Pumpkin Pie

* Exported from MasterCook *

Karen's Mother's Pumpkin Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Pastries

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups canned pumpkin (NOT pumpkin pie mix)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon to 1 1/4 tsp. ground cinnamon
1/2 teaspoon to 1 tsp. ground ginger
1/4 teaspoon to 1/2 tsp. ground nutmeg
1/4 teaspoon to 1/2 tsp. ground cloves
3 large eggs -- slightly beaten
1 1/4 cups milk
1 6 oz. can evaporated milk (NOT condensed milk)
CRUST:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup Crisco shortening
5 tablespoons very cold water

Combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evapor
ated milk. Pour into 9-inch pie crust (have edges pinched or crimped high for
filling). Bake at 400 degrees F. for 50 minutes or until knife inserted halfwa
y between center and edge comes out clean. Cool.
PIE CRUST DIRECTIONS: With fork, mix flour, salt, and Crisco to corn mea
l consistency. Add water one tablespoon at a time (sprinkle) (I keep water in
ice so it will be VERY cold). Mix. Roll into a ball (may need to sit a few mi
nutes). Roll out into 9-inch pie crust.

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NOTES : In recent years, I have been making this pie with skim milk, fat free e
vaporated milk, and "Egg Beaters" with great results.