Pumpkin Pie Perfection

Ingredients for (double) crust

  • 2 cups flour

  • 1 teaspoon salt

  • 2/3 & 2 tablespoons –HyVee 100% vegetable oil margarine

  • 4 to 5 tablespoons of COLD water

Directions for crust

  1. Put salt, flour & margarine in large bowl –old bowl so it doesn’t ruin the bowl

  2. Using pastry blender (or fork) cut margarine into flour

    • No large chunks, should appearing powdery

  3. Sprinkle water in various spots

  4. Mix in water

  5. Repeat sprinkling water & stirring until soft enough to form a large ball

  6. Place flour on sheet

  7. Light coat crust

  8. Divide crust into two sections –set one section aside until later

  9. Roll out crust using rolling pin

  10. Fold crust in half & place in round glass pie pan (smooth edged pan)

  11. Press crust against pan

  12. Cut off extra crust –leave just a little beyond the lip of the pan

Filling Ingredients

  • 1 can of pumpkin

  • 1 can of evaporated milk -12 ounces

  • ¼ teaspoon Cloves, nutmeg, & ginger

  • 1 teaspoon cinnamon

  • 3 eggs

  • 1 cup of sugar or brown sugar –can be ½ & ½


Directions

  1. Roll out crust

  2. Place crust in ribbed edge tin

  3. Press crust into pan

  4. Use rolling pin to “trim” off excess crust

  5. Beat the eggs

  6. Add pumpkin & beat again

  7. Add sugar, mix well

  8. Add spices, mix

  9. Add milk thoroughly

  10. Pour mixture into prepared crust

  11. Bake at 450 for the first 10 minutes

  12. Reduce heat to 350 for 40-45 minutes

  13. Pie is done when knife inserted in center comes out clean