Ingredients
- 3 eggs (slightly beaten)
- 1 1/2 cups pumpkin (canned)
- 1 1/4 cups milk
- 1 1/2 cups flour
- 6 oz evaporated milk
- 3/4 cup sugar
- 1/2 cup crisco shortening
- 5 tablespoons water (very cold)
- 1 1/4 tsp cinnamon (ground)
- 1 teaspoon salt
- 1 tsp ginger (ground)
- 1/2 tsp nutmeg (ground)
Combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evapor ated 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 halfwa y between center and edge comes out clean. Cool. PIE CRUST DIRECTIONS: With fork, mix flour, salt, and Crisco to corn mea l 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 mi nutes). Roll out into 9-inch pie crust.
