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Traditional Pumpkin Pie

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

12-16 ServingsPrep: 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 bowl. Add the pumpkin, brown sugar,
cinnamon, salt, cloves, nutmeg and ginger; beat just until combined.
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

2 of 2

Traditional Pumpkin Pie (continued)

Directions (continued)

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).

Nutrition Facts: 1 serving (1 slice) equals 321 calories, 12 g fat (4 g saturated fat), 90 mg cholesterol, 325 mg sodium, 46 g carbohydrate, 3 g fiber, 7 g protein.