Pumpkin Pie Recipe

I have been sharing some of my favorite fall recipes with you lately and I am beginning to notice a trend.

I LOVE Pumpkin Recipes during this time of year!

Today I want to share a traditional favorite recipe for classic Pumpkin Pie that you can make anytime of the year.

INGREDIENTS

Crust:
1 cup Shortening
2 cup Flour
1 Egg
4 tbsp cold Water
2 tsp White Vinegar

Filling:
3/4 cup Sugar
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Ginger
1/4 tsp Cloves
2 Eggs
15 oz Pumpkin Puree
12 oz Evaporated Milk

DIRECTIONS

Work shortening into flour with a pastry cutter until texture resembles meal.

Beat egg and add to mixture.

Add cold water and vinegar and stir until just incorporated.

Place in a zippered bag. Flatten to about 1/2″ with a rolling pin.

Freeze for at least 20 minutes.

Preheat oven to 425.

Roll out on a floured surface and place in pie pan.

Mix sugar, cinnamon, salt, ginger and cloves together.

Beat eggs in large bowl.

Add in pumpkin,sugar mixture and evaporated milk.

Pour mixture into pie shell.

Bake in preheated oven for 15 minutes then reduce temperature to 350 and bake for another 55 minutes or until toothpick inserted in middle comes out clean.

Cool on wire rack.

Serve with a scoop of this delicious 2 ingredient Homemade Whipped Cream.

More PUMPKIN RECIPES here.