Grammy's Pumpkin Nut Pie

Our big family dinners just wouldn't be the same without Grammy's special pie for dessert.

• Ready In: 1 hr 30 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• Pie Filling

• 14  ounces canned pumpkin
• 1 1⁄2 cups  undiluted evaporated milk or 1 1⁄2 cups  rich  cream
• 1⁄2 cup brown sugar
• 1⁄2 teaspoon salt
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄8 teaspoon ground cloves
• 4  eggs, slightly beaten
• 2  tablespoons dark rum
• 3⁄4 cup  chopped walnuts

• Pastry

• 1 1⁄2 cups flour, sifted
• 1⁄2 teaspoon salt
• 1⁄2 cup shortening
• 3  tablespoons cold water, divided

Directions

1. Pastry:
2. Preheat oven to 425°F.
3. Blend together all ingredients except water, with pastry blender or two knives, until pea sized.
4. Add 3 Tbsp of cold water, 1 Tbsp at a time until mixture holds together in a ball.
5. Roll out and fit to pie pan. Trim edges and crimp.
6. Bake 12 to 15 minutes. Let cool.
7. Pie filling:
8. Preheat oven to 350°F.
9. Mix all ingredients together in top of double boiler & cook over, not in, hot water, until thick.
10. Cool slightly and add dark rum and chopped walnuts.
11. Pour into baked shell. Bake for 30 to 45 minutes - depending on your oven (Grammy's oven bakes slow).
12. Serve with whipped cream or ice cream.