Pumpkin Pie

Submitted by Mariarose on November 16, 2016 - 12:25pm
Pumpkin Pie

Summary

Yield
SourcePat's Grandmother
Prep Time1 hour
CategoryPies
CuisineAmerican

Description

Pumpkin Pie (Recipe from Pat's grandmother)

Ingredients

  • 2 Unbaked 9-inch deep-dish pie shells (4 cup volume)
  • 4 eggs
  • 1 can 29 ounces Libbys solid pack pumpkin
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 2 cans (12 fluid oz each) undiluted carnation evaporated milk

Instructions

Prepare pie shells. Preheat oven to 425*

Beat eggs lightly in large bowl. Stir in remaining ingredients in order. 

Pour into pie shells

Bake for 15 mins at 425*, then reduce temperature to 350* and bake for 40 - 50 mins (until knife inserted in center comes out clean) 

 

Pie Crust: 

2 1/2 cups all purpose flour

1 tablespoon sugar

1 cup crisco shortening

cold water

Place flour and sugar in large bowl. Cut shortening, then add water to form dough. Roll onto heavily floured surface to form a circle. (you may need to keep flipping and flouring lightly so it doesn't stick) Lift gently into glass pie dish and form high fluted edges. (for one-crust pies)  - OR - Prepare top and bottom crusts for a two-crust pie. (ex.. fruit pie) 

 

 

Notes

HINTS: (For Pumpkin Pie) 

Instead of two pies I make one very large pie ( 10" ) and fill it almost full. Then I have some filling left over. I usually freeze it to make pumplin pie squares later. 

Be sure to use pure pumpkin, not prepared pumpkin pie filling. 

I don't measure the water, just add enough to make the dough workable but not sticky.

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