Pumpkin Pie

30 Aug

This is a classic pumpkin pie recipe. Our family would eat this every Thanksgiving served with Cool Whip on top.

-By Christine (Salzer) Strommen


1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
3 Tbsp ice water
½ Tbsp white sugar
½ cup shortening

¾ cup sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 15oz can Libby’s pure pumpkin
1 12oz can nestle carnation evaporated milk
1 unbaked pie crust
cool whip


  1. In a large bowl, combine flour, salt, baking powder, and sugar.
  2. Place ½ cup of flour mixture in a small bowl and stir in water until smooth.
  3. Cut shortening into remaining flour mixture until it looks like coarse meal. Blend in the flour-water mixture.
  4. Wrap dough and chill in refrigerator. After chilled, roll out (don’t over roll or it will get tough) and place in a pie plate.
  5. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
  6. Pour into shell.
  7. Bake in preheated oven for 15 minutes at 425 degrees. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with cool whip before serving.
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Posted by on August 30, 2011 in Desserts


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