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Recipes - Creamy Pumpkin Pie

Recipe Name

Creamy Pumpkin Pie

Submitted by

Gingercody

Recipe Description

This is a favorite recipe of ours that I found in the Betty Crocker "Good and Easy" Cook Book.

Quantity	1	Quantity Unit	9" pie pan	Servings
Prep Time (minutes)	20	Cook Time (minutes)	53	Ready In (minutes)	73

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Ingredients
Amt.	Measure	Ingredient



1 1/2	cups	all-purpose flour
1/2	teaspoon	salt
1/2	cup	shortening
3	tablespoon	water
1 3/4	cup	pumpkin (canned)
1 1/3	cup	condensed milk, sweetened
1	large	egg
1/2	teaspoon	salt
1/2	teaspoon	cinnamon, ground
1	cup (8 fl oz)	hot water

Steps

Sequence	Step

1	PIE CRUST---- Add to Bowl: 1-1/2 cups flour, 1/2 tsp salt, and 1/2 cup 70 degree shortening (Crisco). Using a pastry blender, work together until mixture is pea size.
2	Stir in 3 tbsp water (1 tbsp at a time) until the mixture holds together when you gather it into a ball.
3	Roll it out, using a rolling pin. Place carefully into 9" pie pan. Trim excess crust around pie pan and flute edges. Set aside.
4	PUMPKIN FILLING----Add to Bowl: 1-3/4 cups canned pumpkin, 1-1/3 cups sweetened condensed milk (15-oz can), 1 egg, 1/2 tsp salt, 1/2 tsp cinnamon, and 1 cup hot water.
5	Using electric mixer, beat together until creamy.
6	Pour into pastry-lined pie pan.
7	Bake at 375 degrees for 50 to 55 minutes, until knife inserted in side of filling comes out clean.
8	Optional: Garnish, if desired, with whipped cream.

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