Pumpkin Pie

CRUST

6 T. butter
1/3 cup crisco
2 cups flour (250 g.)
1 tsp. salt
1 T. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup ice cold water


1. Mix flour, sugar, salt, and nutmeg in a large bowl

2. Cut butter and shortening into the mixture

3. Add ice cold water a couple tablespoons at a time until crust just holds together

4. Wrap ball of dough in plastic wrap and refrigerate for 10-30 minutes

5. Roll dough out on a floured surface and put in a pie pan!


Pumpkin Filling

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk

1. Preheat oven to 425.

2. Mix all ingredients and put into uncooked pie crust.

3. Bake for 15 minutes at 425, then reduce temperature to 350 and bake for another 40-50 minutes until a knife inserted in the center comes out clean.