*  Exported from  MasterCook  *

                       Karen's Mother's Pumpkin Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             Canned pumpkin --
                        - not pumpkin pie mix
     3/4  c             Sugar
     1/2  ts            Salt
   1      ts            Ground cinnamon --
                        - up to 1-1/4 ts
     1/2  ts            Ground ginger -- up to 1 ts
     1/4  ts            Ground nutmeg -- up to 1/2 ts
     1/4  ts            Ground cloves -- up to 1/2 ts
   3      lg            Eggs -- slightly beaten
   1 1/4  c             Milk
   6      oz            Can evaporated milk --
                        - not condensed milk
                        Crust:
   1 1/2  c             Flour
     1/2  ts            Salt
     1/2  c             Shortening
   5      tb            Water -- very cold

Combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and
evaporated milk. Pour into 9" pie crust (have edges pinched or
crimped high for filling). Bake at 400°F for 50 minutes or until
knife inserted halfway between center and edge comes out clean.
Cool.

Pie Crust:

With fork, mix flour, salt, and shortening to corn meal consistency.
Add water 1 tb at a time (sprinkle) (I keep water in ice so it will
be very cold). Mix. Roll into a ball (may need to sit a few minutes).
Roll out into 9" pie crust.  

Notes:

In recent years, I have been making this pie with skim milk, fat free
evaporated milk, and "Egg Beaters" with great results.


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