Pumpkin Pie

Okay, so it's January.  But I never made pumpkin pie at Thanksgiving, because my Mom did that.  And I had evaporated milk that needed used.  And pumpkin pie sounded wonderful.  Hence, the fall recipe post in January.

1 prepared, unbaked 9-inch pie crust *
15 oz. pumpkin puree
¾ c. sugar
1 t. cinnamon
½ t. salt
½ t. ginger
½ t. nutmeg
2 eggs
12 oz. evaporated milk

Preheat oven to 425° F.

Mix sugar, salt, and spices in a small bow.  Beat eggs in a large bowl; stir in pumpkin and sugar mixture.  Gradually add milk.

Pour into pie shell.  Bake for 15 minutes.  Reduce temperature to 350° F; continue baking 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.  Serve with whipped cream if desired.  (Refrigerate leftovers.)

*Use a deep pie dish, or you will have too much filling.

Pie Crust

This is a handy recipe to keep around, and so easy to make!

6 T. unsalted butter
¾ c. flour
¼ t. salt
1½-2½ T. milk

Using a fork or your fingers, mix butter with flour and salt until it resembles peas and crumbles.  Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. (It may not require all the milk.)  Pat into a disc shape and wrap in plastic.  Chill at least 20 minutes.

On a floured plastic cutting mat, roll into a circle slightly larger than your pie pan.  Invert into pie plate.  Adjust to center; trim edges till even.  If desired, flute or pinch edge to make it fancy.  Bake the scraps and serve them with honey, jelly, or whipped cream.  :)

Makes 1 9-inch pie.  Double for a two-crust pie.