MY FAVORITE PUMPKIN PIE
This is one of my mothers recipes, and she got it of a can of evaporated milk (Pet) she made this pie for well over 70 years, she died in 2009 and I have been now making it, and I must say that after mom passed I began to make pie crust from scratch and have now perfected it, it always come out great. Kids will not eat a store...
Provided by Jean Romero
Categories Pies
Time 1h
Number Of Ingredients 16
Steps:
- 1. preheat oven 425*F Pie - In a large mixing bowl combine all ingredients and mix well.
- 2. Crust - In a medium bowl mix flour and salt with Crisco, using a pastry knife until the flour looks like it has pea shape to the Crisco, add the ice water I use about 6 tablespoons to start with then add more if needed. dough should not be sticky to touch.
- 3. I place half the dough in between wax paper and roll out to fit a 9" pie plate. Pour in the pie mixture and bake for 15 minutes and then turn oven down to 350*F and bake for 45 minutes or til knife comes out clean when inserted in the center of pie.
- 4. with the extra crust we always make a sugar pie which is sprinkled with brown sugar on bottom then add drops of butter about 6 teaspoons, and then add drops of can milk over all of this about 12 good size drops. Bake in oven for about 15 minutes or til bubbly but not burnt.
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Dayna King
[email protected]This is the best pumpkin pie recipe I've ever tried!
Hailu Ababi
[email protected]I can't wait to make this pie again next year.
Mark Owen
[email protected]This pie is the epitome of fall. It's warm, comforting, and delicious.
matiissz
[email protected]I love this recipe because it's not too sweet. It's the perfect balance of flavors.
Odin Harvey
[email protected]This pie is so easy to make, and it's always a crowd-pleaser.
sun fake computer
[email protected]I used canned pumpkin puree instead of fresh, and it still turned out great.
Pierrelouis Lesly
[email protected]I added a little bit of cinnamon and nutmeg to the filling, and it gave the pie a wonderful flavor.
Aasir Abbas
[email protected]I made this pie in a mini muffin tin, and they were perfect for a party. They were gone in minutes!
Nichole Jensen
[email protected]I'm allergic to nuts, so I used a graham cracker crust instead of a traditional pie crust. It turned out just as delicious!
Dee Wade
[email protected]This pumpkin pie is the perfect fall dessert. It's warm and comforting, with just the right amount of sweetness. I love serving it with a dollop of whipped cream.
Rana matloob
[email protected]I made this pie for a potluck, and it was a huge success. People were raving about it, and I even got asked for the recipe. It's a keeper!
fudanshiboya shi
[email protected]This pumpkin pie was a hit at our Thanksgiving dinner! Everyone loved it, and I received several requests for the recipe. I'll definitely be making this again next year.
Parvez Islam
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far my favorite. The filling is smooth and creamy, and the crust is flaky and golden brown. It's the perfect pie for any occasion.
Johnny Diamante
[email protected]This was my first time making pumpkin pie, and it turned out great! The instructions were easy to follow, and the pie was delicious. I'll definitely be making this again.
Omotoyosi Mariam
[email protected]I'm not usually a big fan of pumpkin pie, but this recipe changed my mind. The texture was perfect, and the spices were just right. I especially loved the graham cracker crust.
Md Muktar Mia
[email protected]This pumpkin pie recipe was an absolute delight! The flavors were perfectly balanced, with a rich and creamy pumpkin filling nestled in a flaky, buttery crust. My family raved about it, and I'll definitely be making it again for our Thanksgiving gath