What you'll need:
Pie Crust (For 2 pies)
2 ½ cups of All-Purpose Flour
½ tsp Salt
1 cup Shortening, chilled
6 tbsp Ice Water.
Pumpkin Filling (Double if making 2 pies)
398 ml (1/2 can) of canned Pure Pumpkin (NOT Pumpkin Pie Filling)
1 cup packed Brown Sugar
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Ginger
1/4 tsp Salt
3/4 cup Evaporated Milk
Measure out shortening and chill for about an hour until well chilled.
In a medium mixing bowl, whisk together flour and salt.
Dust the wax paper with flour and lay down your unwrapped chilled dough.
Using a floured rolling pin, roll out each ball to fit a 9 inch pie dish.
To make the pumpkin pie filling, beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt. Stir until well combined. Blend in milk.
°F for 15 minutes and then turn oven temperature down to 350°F. Continue to bake for 30-35 minutes or until a knife inserted into the centre comes out clean.
Serve a slice up with a dollop of freshly whipped cream!
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