Old Fashioned Pumpkin Pie

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Old Fashioned Pumpkin Pie

Yield: 2 pies

Pumpkin Pie Filling:

  • 4 Eggs
  • 1 Lg. Can Pumpkin
  • 1 1/4 c. Sugar
  • 1/2 tsp. Salt
  • 2 tsp. Cinnamon
  • 1 tsp. Ginger
  • 1/2 tsp. Cloves
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Mace
  • 2 12 oz. Cans Evaporated Milk

Pie Crusts:

  • 2 1/2 c. Flour
  • 1 Tbs. Sugar
  • 1/2 tsp. Salt
  • 2/3 c. Vegetable Oil
  • 1/3 c. Milk + 1 Tbs.

Pumpkin Pie Filling Directions:

  1. Preheat oven to 425˚F. Mix ingredients in the order given above, pour into unbaked pie crusts.
  2. Bake at 425˚F for 15 minutes, then reduce the heat to 350˚F and continue baking for 45 minutes. Cover the crust edges with strips of tin foil or crust covers to keep them from burning.

Pie Crust Directions:

  1. Mix all dry ingredients and form a deep well.
  2. Add the liquids to the center of the well and stir with dry ingredients just until moistened.
  3. Roll the dough between two sheets of wax paper to desired thickness and diameter, then transfer to pie pans.
  4. Relax the crust into the dish, then design the edges as desired. 

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