Pumpkin Pie

Pumpkin Pie

1 15 oz can pumpkin (NOT the “pumpkin pie mix” that already has the spices in it)

3 eggs

1 cup evaporated milk or heavy cream

½ tsp salt

1 Tbsp cinnamon

½ tsp ginger

½ tsp nutmeg

½ tsp cloves

½ tsp allspice

1 tsp pumpkin pie spice

2 tsp vanilla

½ cup each white and brown sugar

(I usually use rounded measures of all the spices except cloves.  Feel free to adjust to personal taste.)

Mix by hand (gentle mixing can help prevent cracking in custard pies).  Pour into an unbaked 9” pie shell.

Bake at 450 for the first 15 minutes, then lower temp to 350 for about 45 minutes.  Bake until knife inserted about an inch from the edge comes out clean.  Center may still look “wet” but it should set up as it cools.

CRUST:         1 ¼ cup flour

                        1 Tbsp sugar

                        cut in (or grate) ½ stick butter and ¼ cup shortening

                        mix in 3-4 Tbsp ICE water (until dough holds together)

                        wrap in plastic and chill 1 hour (up to 3 days)

                        roll and fill