Pumpkin Pie
Ingredients
Units
Scale
Crust
- 1/3 cup shortening or butter (75 g)
- 1/2 tsp salt
- 1 cup flour (125 g)
- 1 tsp sugar
- 2 tbsp ice water (2–3 T)
Filling
- 2 eggs, slightly beaten
- 16 oz solid pack pumpkin or fresh/frozen pumpkin (NOT pie filling) (450g)
- 3/4 cup sugar (150g)
- 1/2 tsp salt
- 1 tsp cinnamon*
- 1/2 tsp ground ginger*
- 1/4 tsp ground cloves*
- 12 oz evaporated milk (375ml)
*May add up to double this amount
Instructions
Crust
- Mix first 4 ingredients, leaving lumps of shortening.
- Add water 1 T. at a time, using dough blender.
- Leave lumps the size of peas. Roll out.
Filling
- Beat all together until smooth.
- Pour into pie shell
- Bake at 425° F / 218° C, 15 minutes
- Reduce heat to 350° F / 175° C, 40-50 minutes or until knife comes out clean.
Notes
Don’t skimp on the spices.