Tryphena’s Pumpkin Pie

Here is the Pumpkin Pie recipe that I use all year long. My family would NEVER stand for it if I only made it during the holidays!!! I have some friends that will come to our house anytime if they know I am baking these pies!

PIE CRUST
1 c. Shortening- like lard or Crisco
3 c. Flour
1 t. Salt
Cut shortening into flour and salt until well-blended.
Mix together:
1/4 c. Oil
1/4 c. Milk
1/4 c. Water
Add to the flour mixture. The more you mix, the better!
Makes about 4 crusts.
Don’t be deceived that the ingredients and directions are too simple for it to work. This crust gets me raves every time!

PUMPKIN PIE
2 c. Brown sugar
2 T. Flour
2 t. Pumpkin pie spice
2 c. Pumpkin
2 c. Evaporated milk
4 eggs
2 c. Milk
Mix all ingredients in a large bowl. Pour into 2 pie crusts and bake at 450 for 10 minutes, then turn oven back to 350 for about 30 minutes.

Do not overbake!!! The center should be “jiggly” when you get the pies out of the oven. This will make a custard type pie, which is wonderful. I mix everything with a wire whip, and it works beautifully.

(This pie is the only reason I buy pumpkin pie spice, which some may look at as an extra expense. One bottle will last a LONG time.)

I hope this recipe can bring joy to others also this holiday season, like it does to us!

Submitted by HBHW reader Tryphena