Recipe by drhousespcatcher
From CDT Wens 30th 2000 M Houser age 9, Blue Ribbon Pie winning recipe on his first try at entering the fair's pie category. " We never expected this." said his Mother, who taught M to bake when he was old enough to stand on a chair. He doesn't have to look at a recipe and "he cracks his eggs one handed." Pretty good for a 4th grader. Why no other spices? Well M doesn't like nutmeg or allspice.
Top Review by Carol cooks #2
This recipe is the same as the one on the Libby's Pumpkin can, just using all cinnamon and baking in an 8 inch pan. But be careful - if your 8 inch pan is not a deep dish pan, there will be too much filling. Judge for yourself, but a better choice is a regular 9 inch pie pan.
- 3 cups flour
- 1 cup butter flavor shortening
- 3 tablespoons butter flavor shortening
- 5 -8 tablespoons full of ice cold water
- 1 1⁄2 cups sugar
- 1 teaspoon salt
- 2 1⁄2 teaspoons ground cinnamon
- 4 eggs
- 1 (29 ounce) can pumpkin
- 2 (12 ounce) cans evaporated milk
Directions See How It's Made
- Mix flour, salt and shortening until crumbly and add water by tablespoon until dough is easy to handle. Recipe provides a generous amount of dough to make rolling out easier.
- Divide dough in half and roll out each portion to line an 8 inch pie pan. Lay the crust in the pie pans, trim the edges and fold them under.
- Combine the sugar, salt and cinnamon and add the eggs, mixing well. Stir in the pumpkin and milk and mix well.
- Pour half the filling into each pie shell and bake 15 minutes at 425°F Then reduce the heat to 350F and bake 40 to 45 minutes longer.