Pumpkin Pie Recipe

I had a request over at Coffee Girl Confessions for my pumpkin pie recipe. I can't take the credit for it, it comes from my trusty Betty Crocker cookbook that Paul gave me our second Christmas together (we joke and say it was really a gift for himself!) Anyway, before I get to the pie recipe I will tell you how I do "up" my pumpkin. Since we can't get canned pumpkin here (or if we can it would cost more than I can stomach to spend on it) I make my own. I am not sure what kind of pumpkins you have in your part of the world but we have Thai pumpkins and they don't LOOK at all like an "american" pumpkin but they sure taste YUMMY! So, I first buy a pumpkin (or part of a pumpkin) and cut it up and scoop all the seeds out (and roast them for the kiddos) and then I place said pumpkin in my crock pot. I let it cook awhile until it's nice and soft and done. I scoop the meat of the pumpkin out into a bowl and mash it up a bit and voila...it's ready to go into your pie. (By the way, the amount shown in the crockpot in the picture is enough for two pies).

(picture of pies before baking)

So, here's the recipe from Betty Crocker.

Pat in the pan oil pastry (see directions below)

2 large eggs

1/2 cup sugar

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground ginger

1/8 tsp. ground cloves

1 can (16 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

1. Heat over to 425. Make pastry.

2. Beat eggs slightly in medium bowl. Beat in remaining ingredients.

3. Pour filling into pie crust.

4. Bake 15 mins. Reduce oven temp to 350. Bake about 45 mins longer or until knife inserted in center comes out clean. Cool on wire rack 2 hours.

For Pat-in-the-pan oil pastry (this is SO easy!):

1 1/3 cups all-purpose flour

1/2 tsp salt

1/3 cup vegetable oil

2 tablespoons cold water

1. Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 Tbsp at a time, tossing with fork until all water is absorbed.

2. Gather pastry into a ball. Press in bottom and up side of pie plate, 9x1 1/4 inches; flute.

3. Fill and bake as directed.

ENJOY!