Fall Pumpkin Pie Recipe

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A favorite dessert enjoyed by all during the fall and the holiday seasons. This pumpkin pie recipe will satisfy everyone's cravings for this fall delight.
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Servings:
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Ingredients
  • PIE SHELL:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold water
  • PIE FILLING:
  • 2 eggs, slightly beaten
  • 1 1/2 cups pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 can evaporated milk (12 ounce can)
Container: 9-inch pie plate
Directions
PREP
45 mins
COOK
1 hr
READY IN
1.75 hrs
PIE SHELL:
    Sift flour and salt together. Cut in shortening with pasty blender, until size of small peas.
  • Sprinkle water over mixture, while tossing quickly with fork, until particles stick together. Form into smooth ball.
  • For ease in rolling out pasty, wrap dough and allow to chill in refrigerator.
  • Roll dough into circle by placing it in between waxed paper sheets on a dampened counter top.
  • Lift loosely into pie plate. Pat out air. Fold edges under and crimp.
PIE FILLING:
  • Preheat oven to 425.
  • Mix filling ingredients in order given. Pour into pie shell.
  • Bake for 15 minutes. Reduce temperature to 350 and continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean.
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Fall Pumpkin Pie Recipe Reviews

pumpkin pie 79

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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cook2cook User
Rating of 5 out of 5.0 stars
Reviewed By
"I made two pies using this pumpkin pie recipe. I used my own pumpkin puree but everything else was as shown in the recipe. They turned out really good. We ate one and I froze one for Thanksgiving."
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