Dad’s Favorite Pumpkin PieOne unbaked 9” pie crust
1 cup sugar
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
¼ tsp ginger
½ tsp salt
One 15 oz. can pumpkin (packed pumpkin)
1 cup evaporated milk
Prepare pie crust. Combine eggs, sugar, salt, and spices and beat well. Blend in pumpkin, Add milk and beat well. Bake 450 degrees for 20 minutes, reduce heat and bake at 350 degrees for 40 to 45 minutes. (Do not substitute the canned milk.) I like to put tin foil around the edges of the pie crust so they don’t burn.
Pie Crust (Makes 4 single pie crusts)
4 cups flour
1 tbsp. sugar
2 tsp salt.
With a pastry cutter, cut 1 ¾ cup shortening into flour mixture.
Mix together with a fork:
1 tbsp. vinegar
1 large egg
½ cup water
Add egg mixture to flour/shortening mixture
Roll dough out into pie crust. Freeze unused dough.