Mama V’s Pumpkin Pie And Crust Recipe
MINNEAPOLIS (WCCO) — Looking for that perfect pumpkin pie recipe as we get closer to Thanksgiving? Mama V has just what you need to celebrate the holidays. Check out her recipe below.
1-can Libby pumpkin 15 oz.
1-can evaporated milk 12 oz.
3/4–cup of Sugar
½- teaspoon Ginger
¼ teaspoon Cloves
Pillsbury frozen pie crust, 9 inch
¾- cup of Crisco Shortening
¼ cup boiling water
1 tablespoon milk
2 ¼ cups of flour
1 teaspoon salt
Mix the sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl and then stir in pumpkin. Now add the sugar and spice mix and stir. Gradually stir in evaporated milk. Pour into pie shell. Bake at 425 for 15-minutes. Lower heat to 350 and bake for another 45 minutes or until a knife inserted into center of pie comes out clean.
Put the shortening water in a bowl. Add boiling water and add milk. With a fork whip until it’s creamy. At that point, add flour and salt and form into two equal size balls. Roll dough out to cover bottom of pie shell.