Original recipe makes 2 pies
Ingredients:
2 2/3 cups all purpose flour
1 tsp salt
1 cup shortening
½ cup cold water
2 cups smashed, cooked pumpkin
1 (12oz fluid) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt
.
Cut shortening into flour; add 1 tablespoon water to mixture
at a time.
Mix dough and repeat until dough is moist enough to hold
together.
With lightly floured
hands shape dough into a ball.
On a lightly floured
board roll dough out to 1/8 inch thickness.
With a sharp knife,
cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan.
Gently roll the dough around the rolling pin and transfer it
right side up on to the pie pan.
Unroll; ease dough
into the bottom of the pie pan.
In a large bowl with
mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar,
cinnamon, ginger, nutmeg and salt.
Mix well.
Pour into a prepared
crust.
Bake 40 minutes or
until when a knife is inserted 1 inch from the edge comes out clean.
Footnotes
To
Prepare the Mashed Pumpkin:
Use
1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin
and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan
over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce
heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and
remove the peel. Return pumpkin to the saucepan and mash with a potato masher.
