This is our traditional pumpkin recipe from the 1972 Betty Crocker cookbook. We always make a 10" pie crust for a 9" pie. It just covers the pie plate better.
Old Fashioned Pumpkin Pie
9 Inch Pie
Pastry for 10-inch One Crust Pie
1 1/3 cup flour
1/4 teaspoon salt
1/2 cup shortening (or 1/4 cup plus 3 Tablespoons lard)
3-4 Tablespoons cold water
Pie Filling
2 eggs
1 can (1 pound/2 cups) Pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups evaporated milk
Heat the oven to 425 degrees. Prepare pie crust.
Beat eggs, add in remaining ingredients. Pour into prepared pie creust. (To prevent spills, place pie pan on a pulled out oven rack when filling with the pumpkin mixture.) Bake 15 minutes.
Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until knife inserted in center of pie comes out clean. Cool on wire rack. Serve with whipped cream.
