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Recipe Servings: 1 pie Description: A wonderful Thanksgiving treat Allergens: Animal, Beet, Cinnamon, Cloves, Corn, Cow milk, Dairy, Egg, Fermented, Fructose, Fruit/vegetable, Ginger, Gluten, Grain, Pumpkin, Spices, Squash, Sugar, Sugar cane, Wheat Ingredient List:

Qty	Name
3/4 tsp	salt
3 tbsp	water
2	eggs
1 can (12 oz)	evaporated milk
1 tsp	ground cinnamon
1/2 tsp	ground ginger
1/8 tsp	ground cloves
1 can (15 oz)	pumpkin
1 cup	all-purpose flour
1/2 cup	sugar
1/3 cup	shortening

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Instructions: Mix flour and 1/4 tsp salt in a bowl.
Mix in shortening.
Sprinkle with water and mix with a fork until pastry pulls away from the bowl.
Roll out pastry into a circle 2 inches bigger than the top of the pie pan.
Gently place the pastry in the pie pan and press it down firmly.
Trim the edges.
Heat oven to 425 F.

Beat eggs in a bowl.
Beat in the rest of the ingredients.
Pour filling into pie pan.
Bake for 15 minutes.
Reduce temperature to 350 F and continue baking for 45 minutes or until a toothpick inserted in the pie comes out clean.
Cool for 30 minutes.
Refridgerate until chilled (4 hours).
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Miscellaneous: Created: November 7th, 2007
Last Updated: November 25th, 2007
Source of Recipe: Pilgrims?
Filed Under: Desserts




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