The best delicious Creamy Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Creamy Pumpkin Pie recipe today!
Hello my friends, this Creamy Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Creamy Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Creamy Pumpkin Pie.
What Makes This Creamy Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Creamy Pumpkin Pie.
Ready to make this Creamy Pumpkin Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
CRUST (9-INCH ONE-CRUST PIE
1/3 c Lard -or-
1/3 c Shortening plus
1 tb Shortening
1 c All-purpose flour
1/2 ts Salt
2 -(up to)
3 tb Cold water
FILLING
3/4 c Packed brown sugar
2 tb Cornstarch
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground ginger
1/4 ts Ground cloves
2 Eggs
1 cn (16-oz) pumpkin
1 cn (12-oz) evaporated milk
Pie crust: Cut lard into flour and salt until particles are size of small
peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until
all flour is moistened and pastry almost cleans side of bowl. (1 to 2
teaspoons water can be added if necessary.)
Gather pastry into a ball, shape into flattened round on lightly floured
cloth-covered board. Roll pastry 2 inches larger than inverted pie plate
with floured cloth-covered rolling pin. Fold pastry into fourths; unfold
and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll
pastry under, even with plate. Flute.
Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake
8-10 minutes or until light brown; cool.
Filling: Mix brown sugar, cornstarch, salt and spices in 3-quart saucepan
until well blended. Stir in eggs, pumpkin and evaporated milk until well
blended. Cook over medium heat, stirring constantly, until mixture thickens
and boils. Boil and stir 1 minute. Cool 5 minutes. Pour into pie crust.
Refrigerate 3 hours before cutting. Spread top of pie with sweetened
whipped cream, if desired. Refrigerate any remaining pie immediately. 6
servings.
BETTY CROCKER RECIPE
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings
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