Famous Pumpkin Pie
IntroductionGreat for any occasion, especialy Thanksgiving and Christmas! It goes great with whipped cream! Please enjoy this pumpkin pie recipe and get your kids in the kitchen! Great for any occasion, especialy Thanksgiving and Christmas! It goes great with whipped cream! Please enjoy this pumpkin pie recipe and get your kids in the kitchen!
1&1/2 Cups Sugar
1 tsp salt
3&1/2 tsp Pumpkin Pie Spice
4 Large Eggs
1 Can (29oz) Pumpkin
2 Cans Evaporated Milk
2 Unbaked Pie Shells (recipe included nutritional facts include this recipe for pie shells)
2 cups All-Purpose Flour
1 tsp Salt
2/3 C Vegtable Shortening (Crisco)
4-6 TBLS Cold water
Put pies on a cookie sheet that has alluminum foil on it. Just in case the pie filling spills over
If you have extra dough and don't know what to do with it, see my Cinnamon Roll recipe.
If you don't have evaporated milk, see my evaporated milk recipe.
For High Alltitude Baking (3,500-6,000 ft)
Deep Dish Pie- Extend Second Baking Time To 55-60 minutes
Shallow Pie- No Change
Combine Flour and Salt In a Medium Bowl cut in vegtable shortening (crisco) with pastry blender or two knives until mixture is crumbly. Sprinkle with water, blend untilmixture holds together.
Shape, Half of the dough into a bowl place on a lightly floured surface. Roll out dough to 1/8 on thickness. Line pie plate with pastry. Turn edge under; crimp edge as desiered. Repete with remaining dough. Set Aside
Mix sugar, salt, and pumpkin pie spice into a small bowl. Beat eggs in a large bowl. Stir in pumpkin and ugar-spice mixture. Gradualy stir in evaporated milk.
Pour Into Pie Shells
Bake in Prehaeted Oven at 425'F for 15 minutes. Reduce tempatue to 350'F and bake for an additional 40-50 minutes or until knife inserted in the middle comes out clean.
Cool, on a wire rack for two hours or until cool
Serve Immediatley or refrigerate.
Serving Size: Makes 2 9in Pies, Nutrition Value Is Based On 1/8 Slice
Number of Servings: 16
Recipe submitted by SparkPeople user PIGLET66119.