Famous Pumpkin Pie Recipe

2 eggs
2 cups fresh pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4tsp. cloves
12 oz. evaporated milk

*Spices are best if freshly ground rather than store-bought.*

Pour into Flaky Pie Crust. Heat oven to 425 degrees F, bake 15 minutes.

Reduce heat to 350 degrees F and bake 40-50 minutes. Pie is done when knife is inserted into the middle of pie and comes out clean.

Flaky Pie Crust
1/3 cup plus 1 tbsp. shortening (Crisco? Butter-Flavored is my personal favorite)
1 cup flour (use organic or Hogsdon Mill? for best results)
1/4 tsp. salt
2-3 tbsp. cold water

Blend shortening, flour and salt together. Add cold water and mix well with CLEAN hands-utensils just don’t do as well. Roll dough out with rolling pin (well-covered in flour) on a flat, floured surface.

TIP: a cold rolling pin works best, so I keep mine refrigerated at all times.

Place Pyrex glass pie pan on top of dough and then turn both over at the same time. Pat into place. Pinch off excess dough, then pinched dough all around pan edge for a “fluted” look (keeps you from having a thick, heavy crust on the edges). Do not bake crust alone unless using for chocolate, lemon-meringue, etc.

To bake, use a fork to poke holes in the bottom of the crust, heat oven to 475 degrees F and bake 8-10 minutes.

Spice Cookies with Pumpkin Dip

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