Pumpkin Pie Recipe
Origin: Pie Filling: From label on the Libby's Canned Pumpkin - Pie Crust: Better Homes and Gardens recipe book - Pie Topping: Unknown

Changes from Origin: Pie Filling: Allspice substituted for ground cloves - Pie Crust: Salt reduced to 1/8 from 1/2 and added (melted) to butter

Pie Crust Ingredients:
1 1/4 cup flour
1/8 teaspoon salt
1/3 cup butter melted
3 to 4 tablespoons cold water (use three)

Pie Filling Ingredients:
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
2 eggs
1 can 15oz pumpkin
1 can 12oz evaporated milk

pumpkin pie picture
Pie Topping Ingredients:
8oz - 1/2 pint - 1 cup - heavy cream or whipping cream
3 tablespoons 10X confectioners' sugar
1 teaspoon vanilla extract

Pie Crust Directions:
Combine butter, flour, salt and water in a large bowl. Add additional tablespoon cold water if needed
Roll dough to a thin layer using two pieces of waxed paper and a rolling pin.
Place dough into a pie plate, removing the waxed paper

Filling Directions:
A) Preheat oven to 425.
B) Make pie crust (See Pie Crust directions above)
C) Mix sugar, salt, cinnamon, ginger and allspice in a small bowl.
D) Beat eggs in a large bowl.
E) Stir pumpkin and sugar spice mixture into the large bowl.
F) Gradually stir in evaporated milk into the large bowl.
G) Pour mixture into the pie shell.
H) Bake for 15 minutes.
I) Reduce the oven temperature to 350.
J) Bake for 40-50 minutes or until knife inserted near center comes out clean.
K) Cool on a wire rack for 2-3 hours.
L) Serve by adding whipped cream topping or refrigerate.

Pie Topping Directions:
In a large bowl combine cream, vanilla, and two tablespoons sugar.
Whip cream using an electric mixer until cream is firm.
Taste whip cream and add an additional tablespoon of sugar if needed -
if whip cream should be sweater. Add the whip cream topping before serving.
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