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Fresh pumpkin pie

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Ingredients/Components

flour
vegetable shortening - 1/2 c
cold water - 5 7
sugar
cinnamon
cloves - 1/2 tsp
nutmeg - 1/2 tsp
ginger - 1/2 tsp
allspice - 1/2 tsp
Egg Beaters - 2 or
fresh pumpkin or squash
can evaporated skim milk - 1 item

How to make fresh pumpkin pie:

Pie:1 c. sugar1 1/2 tsp. cinnamon1/2 tsp. cloves1/2 tsp. nutmeg1/2 tsp. ginger1/2 tsp. allspice2 eggs or 1/2 c. Egg Beaters1 1/2 c. fresh pumpkin or squash1 can evaporated skim milk Heat oven to 425°.

Shell: Cut shortening into flour. Continue until mixture resembles corn meal and cutter blades are clean. Add cold water and fork the mixture into a ball. Cover; refrigerate for 1 hour. Roll out and line pie pan. Crimp edges.

Pie: Mix dry ingredients. Add eggs and blend. Add pumpkin and evaporated milk; mix lightly and scrape into pie shell. Bake at 425° for 15 minutes, then reduce oven to 350°. Continue baking until pie is set and crust is golden brown. Cool on rack.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.7

Average rating: 3.7, total votes: 7

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