Easy Canned Pumpkin Pie
Easy Canned Pumpkin Pie
15 oz can of pumpkin
1 cup sugar
1 1/2 teaspoons of cinnamon
1/8 teaspoon of ginger
1/8 teaspoon of cloves
2 jumbo eggs
1 12 oz can of evaporated milk
1 unbaked pie shell, bought or home made.
Beat eggs in large bowl first then add everything else in the bowl with adding the milk last. Pour into a deep pie plate. Bake in a 375 oven until knife comes out clean around 45 minutes. Makes one deep dish pie. Whip a pint of heavy cream till thick using 2 tablespoons of sugar to topping.
Crust
2 cups of flour
1/2 teaspoons salt
2/3 cups shortening cut in the flour and salt
4 tablespoons ice water
Mix together till dough forms a ball, roll out dough to fit a inch pie plate. Makes one top and bottom crust. You can make an extra bottom crust for this recipe.
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