Perfect Pumpkin Pie

Pumpkin Pie for the Holidays!

What you will need:
– 1/2 cup granulated sugar
– 1/2 tsp. salt
– 1/2 tsp. ground ginger
– 1 tsp. ground cinnamon
– 1/4 tsp. ground cloves
– 2 large eggs
– 1 can (15oz) Libby’s 100% Pure Pumpkin
– 1 can (12 fl. oz) Carnation Evaporated Milk
1 unbaked 9-inch deep dish pie shell (Piecrust recipe below!)
MIX – Sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR – into pie shell.
BAKE – in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F, bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Pastry for Singe-Crust Pie:
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/3 cup shortening or lard
– 3 to 4 tablespoon cold water
In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into bowl. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shaped, or scalloped edge. Do not prick pastry. Bake as directed in individual recipe.
Baked Pastry Shell: Prepare pastry for singe-crust pie as above, except prick bottom and sides with the tines of a fork. Bake in a 450 oven to 10 to 12 minutes or till golden. Cool on a wire rack.