1:00 hour
Desserts
1 1/4 cups flour
1/2 teaspoon salt
1/3 cup margarine
4 tablespoons cold water
16 ounces pumpkin (1 can)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 egg
5 1/3 ounces evaporated milk
1/2 cup milk
Serves: 8
PASTRY DOUGH:
Stir together flour and salt. Cut in margarine till pieces are the size of small
peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to
side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface,
flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in
diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
Preheat oven to 375 degrees.
PIE FILLING:
In a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, nutmeg, and
salt. Add eggs; with a fork, lightly beat eggs into pumpkin mixture. Add the evaporated milk and
milk; mix well. Place a pastry-lined 9-inch pie plate on oven rack; pour in pumpkin mixture.
Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake for 25 to 30 minutes more
or till a knife inserted off-center comes out clean. Cool. Cover and chill to store. Serves 8.
Desserts
1 1/4 cups flour
1/2 teaspoon salt
1/3 cup margarine
4 tablespoons cold water
16 ounces pumpkin (1 can)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 egg
5 1/3 ounces evaporated milk
1/2 cup milk
Serves: 8
PASTRY DOUGH:
Stir together flour and salt. Cut in margarine till pieces are the size of small
peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to
side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface,
flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in
diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
Preheat oven to 375 degrees.
PIE FILLING:
In a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, nutmeg, and
salt. Add eggs; with a fork, lightly beat eggs into pumpkin mixture. Add the evaporated milk and
milk; mix well. Place a pastry-lined 9-inch pie plate on oven rack; pour in pumpkin mixture.
Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake for 25 to 30 minutes more
or till a knife inserted off-center comes out clean. Cool. Cover and chill to store. Serves 8.
