Jen's Pumpkin Pie

This is the one Amanda ate in one sitting the year she turned 5. She thought for a long time that Thanksgiving was really just her giant birthday party.


I make two pies at a time, one to share, and well, one not to!

Pie crust:
2 1/4c flour
3/4t salt
2/3C shortening
8-10T COLD water

In a heavy duty mixer, blend flour and salt, add shortening and mix to the consistency of coarse crumbs
Quickly add 8T cold water while mixer is running, stop when dough forms a ball. Add more water if necessary.
Divide in half, form each half into a ball
Roll each ball into a 12 inch circle and transfer to pie plate (lightly roll around rolling pin and unroll into plate)
trim and crimp edges and set side

Filling:
1 29oz can pumpkin (NOT pie filling, just plain pumpkin)
2C sugar
3t ground cinnamon
1 1/2t ground ginger
1 1/2t ground nutmeg
1t ground cloves
6 eggs, slightly beaten
1 12 oz can evaporated milk (NOT condensed) plus 3/4C milk

Can be mixed my hand or with a mixer, but be sure not to overmix or pie will be tough.
Mix pumpkin, sugar and spices, add eggs and mix until just combined
Gradually add the milks stirring to combine
Place plates with crusts onto oven rack, Carefully pour filling into prepared crusts
Cover crust edges with foil or pie guards to prevent overbrowning
Bake for 40 minutes and remove foil
Bake an additional 25 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack