Pumpkin Pie

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* Exported from MasterCook *

 

Karen's Mother's Pumpkin Pie

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Pies & Pastries Thanksgiving/Christmas

 

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups canned pumpkin (NOT pumpkin pie mix)

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon to 1 1/4 tsp. ground cinnamon

1/2 teaspoon to 1 tsp. ground ginger

1/4 teaspoon to 1/2 tsp. ground nutmeg

1/4 teaspoon to 1/2 tsp. ground cloves

3 large eggs -- slightly beaten

1 1/4 cups milk

1 6 oz. can evaporated milk (NOT condensed milk)

CRUST:

1 1/2 cups flour

1/2 teaspoon salt

1/2 cup Crisco shortening

5 tablespoons very cold water

 

Combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and

evaporated milk. Pour into 9-inch pie crust (have edges pinched or crimped high

for filling). Bake at 400 degrees F. for 50 minutes or until knife inserted

halfway between center and edge comes out clean. Cool.

PIE CRUST DIRECTIONS: With fork, mix flour, salt, and Crisco to corn meal

consistency. Add water one tablespoon at a time (sprinkle) (I keep water in ice

so it will be VERY cold). Mix. Roll into a ball (may need to sit a few

minutes). Roll out into 9-inch pie crust.

 

 

 

 

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Per serving: 206 Calories (kcal); 3g Total Fat; (13% calories from fat); 6g

Protein; 39g Carbohydrate; 75mg Cholesterol; 307mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

1/2 Other Carbohydrates

 

NOTES : In recent years, I have been making this pie with skim milk, fat free

evaporated milk, and " Egg Beaters " with great results.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0