Homemade Fresh Pumpkin Pie

by Michele Elf

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INGREDIENTS:

Pastry for Single Crust Pie:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 1/2 tablespoons cold water

Filling

2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

PROCEDURE:

Preheat the oven to 400 degrees
Prepare pie crust by mixing the flour and slt.
Cut shortening into the flour (will resemble cornmeal); add cold water 1 tablespoon at a time.
Mix dough and repeat until the dough is moist.
With lightly floured hands, shape the dough into a ball.
On a lightly floured board roll dough out to about 1/8 inch thickness.
With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8 to 9 inch pie pan.
Gently roll the dough around the rolling pin and transfer onto the pie pan.
Unroll, easing the dough into the bottom of the pie pan.
Bake for 10 minutes and set aside to cool.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer. Mix well.
Pour into prepared pie crust.
Bake for 40 minutes or until the knife (inserted 1 inch inward from the crust edge) comes out clean.

Michele's Little This and Thats

www.NorthPoleTimes.com

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