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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
2 cups all-purpose flour |
3/4 teaspoon salt |
2/3 cup shortening |
4 -6 tablespoons cold water |
6 eggs |
1 (29 ounce) can solid-pack pumpkin |
2 cups packed brown sugar |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1/2 teaspoon ground cloves |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
2 cups evaporated milk |
Directions:
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 inches beyond edge of plate. Flute edges.
2. For filling, beat eggs in a large bowl. Add pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells.
3. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
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