Traditional Pumpkin Pie
Taste of Home
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Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie - otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting.
-Gloria Warczak, Cedarburg, Wisconsin
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 40 min.
Ingredients:
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 4 to 6 tablespoons cold water
- FILLING:
- 6 eggs
- 1 can (29 ounces) solid-pack pumpkin
- 2 cups packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon each ground cloves, nutmeg and ginger
- 2 cups evaporated milk
Directions:
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 in. beyond edge of plate. Flute edges.
For filling, beat eggs in a large mixing bowl. Add pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells.
Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 2 pies (6-8 servings each).