Thanksgiving Recipes: Homemade Fresh Pumpkin Pie | Submitted By: Randy Scott

2 2/3 cups all-purpose flour1 teaspoon salt1 cup shortening1/2 cup cold water2 cups mashed, cooked pumpkin1 (12 fluid ounce) can evaporated milk2 eggs, beaten3/4 cup packed brown sugar1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/2 teaspoon saltPreheat oven to 400 degrees F (200 degrees C). Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. Amount Per Serving  Calories: 276 | Total Fat: 15.5g | Cholesterol: 33mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 276

Total Fat: 15.5gCholesterol: 33mgSodium: 256mgTotal Carbs: 30.1g    Dietary Fiber: 1gProtein: 4.8g VIEW DETAILED NUTRITION
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