*  Exported from  MasterCook  *
 
                        Karen’s Mother’s Pumpkin Pie
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies & Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          canned pumpkin (NOT pumpkin pie mix)
      3/4  cup           sugar
      1/2  teaspoon      salt
    1      teaspoon      to 1 1/4 tsp. ground cinnamon
      1/2  teaspoon      to 1 tsp. ground ginger
      1/4  teaspoon      to 1/2 tsp. ground nutmeg
      1/4  teaspoon      to 1/2 tsp. ground cloves
    3      large         eggs -- slightly beaten
    1 1/4  cups          milk
    1      6 oz. can     evaporated milk (NOT condensed milk)
                         CRUST:
    1 1/2  cups          flour
      1/2  teaspoon      salt
      1/2  cup           Crisco shortening
    5      tablespoons   very cold water
 
      Combine pumpkin, sugar, salt, and spices.  Blend in eggs, milk, and evapor
 ated milk.  Pour into 9-inch pie crust (have edges pinched or crimped high for 
 filling).  Bake at 400 degrees F. for 50 minutes or until knife inserted halfwa
 y between center and edge comes out clean.  Cool.
       PIE CRUST DIRECTIONS:  With fork, mix flour, salt, and Crisco to corn mea
 l consistency.  Add water one tablespoon at a time (sprinkle) (I keep water in 
 ice so it will be VERY cold).  Mix.  Roll into a ball (may need to sit a few mi
 nutes).  Roll out into 9-inch pie crust.  
 
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 NOTES : In recent years, I have been making this pie with skim milk, fat free e
 vaporated milk, and “Egg Beaters” with great results.

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