Pumpkin Pie

An easy recipe, from the Libby's Pumpkin can, which I've made every holiday for a long time.  I used my vegetable oil crust recipe, and although it is not as nice as the butter crust, it works for this pie.  This recipe needs a deep dish 9 or 10" pie dish

Vegetable Oil Crust
This recipe is for a large 10" deep dish pie shell
2 cups flour
3/4 tsp salt
1/2 cup light olive oil (or canola)
3/8 cup milk

Combine ingredients and knead to form a dough.  Dough will be crumbly at first.  Press into a disc between 2 sheets of wax or parchment paper.  Refrigerate for 30 minutes (or freeze for 10 minutes) to harden.  Roll out between 2 sheets of wax paper.  Invert into pie pan.  Prick with a fork, line with parchment paper, and weight down the pie shell with dried beans or rice.  Bake for 12-15 minutes before adding pumpkin pie filling.

Pumpkin Pie
3/4 cup granulated sugar 
1 teaspoon ground cinnamon 
1/2 teaspoon salt 
1/2 teaspoon ground ginger 
1/4 teaspoon ground cloves
(optional: fresh ground nutmeg)

2 large eggs 
1 can (15 oz.) canned pumpkin
1 can (12 fl. oz.) evaporated milk (2% or non-fat)

MIX sugar, cinnamon, salt, ginger, cloves, and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.  POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Best when served refrigerated.

Before baking

After baking