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Saturday, February 5, 2011

PUMPKIN PIE

Courtesy of Kim Gokey



Prep Time:                  10 min
Baking Time:    55-105 min
Makes:                        2 pies






Ingredients for Crust

˚           1 cup flour
˚           2 T. Crisco
˚           3 T. cold water

Ingredients for filling

˚           4 eggs slightly beaten
˚           1 – 29 ounce can pumpkin
˚           1  cup sugar
˚           ½ cup brown sugar
˚           2 or 3 teaspoons cinnamon
˚           1 teaspoon ground ginger
˚           ¼ teaspoon ground cloves
˚           2 twelve ounce cans of evaporated milk

Directions

Preheat oven to 425 degrees.  Mix crust ingredients and roll out and set aside.  Mix filling together in stand mixer.  Place crust in two 9 inch pie pans and press into corners.  Fill pies evenly with filling and dress edges with a fork.  Bake at 425 for 15 minutes then lower temperature to 350 and bake an additional 45-50 minutes.
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