Yield: 2 pies
Pumpkin Pie Filling:
- 4 Eggs
- 1 Lg. Can Pumpkin
- 1 1/4 c. Sugar
- 1/2 tsp. Salt
- 2 tsp. Cinnamon
- 1 tsp. Ginger
- 1/2 tsp. Cloves
- 1/2 tsp. Nutmeg
- 1/4 tsp. Mace
- 2 12 oz. Cans Evaporated Milk
Pie Crusts:
- 2 1/2 c. Flour
- 1 Tbs. Sugar
- 1/2 tsp. Salt
- 2/3 c. Vegetable Oil
- 1/3 c. Milk + 1 Tbs.
Pumpkin Pie Filling Directions:
- Preheat oven to 425˚F. Mix ingredients in the order given above, pour into unbaked pie crusts.
- Bake at 425˚F for 15 minutes, then reduce the heat to 350˚F and continue baking for 45 minutes. Cover the crust edges with strips of tin foil or crust covers to keep them from burning.
Pie Crust Directions:
- Mix all dry ingredients and form a deep well.
- Add the liquids to the center of the well and stir with dry ingredients just until moistened.
- Roll the dough between two sheets of wax paper to desired thickness and diameter, then transfer to pie pans.
- Relax the crust into the dish, then design the edges as desired.