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June 2018

Pumpkin Pie Recipes

Preserving Recipes

Rhubarb and Fig Jam

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Karen's Mother's Pumpkin Pie Recipe

Karen's Mother's Pumpkin Pie recipe and other pumpkin pie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Karen's Mother's Pumpkin Pie recipe  PDF



1 1/2 cups canned pumpkin (NOT pumpkin pie mi )
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon to 1 1/4 tsp. ground cinnamon
1/2 teaspoon to 1 tsp. ground ginger
1/4 teaspoon to 1/2 tsp. ground nutmeg
1/4 teaspoon to 1/2 tsp. ground cloves
3 large eggs slightly beaten
1 1/4 cups milk
1 6 oz. can evaporated milk (NOT condensed milk)
CRUST: 1 1/2 cups flour
1/2 teaspoon salt
1/2 cup Crisco shortening
5 tablespoons very cold water

Combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evapor ated milk. Pour into 9 inch pie crust (have edges pinched or crimped high for filling). Bake at 400 degrees F. for 50 minutes or until knife inserted halfwa y between center and edge comes out clean. Cool. PIE CRUST DIRECTIONS: With fork, mi flour, salt, and Crisco to corn mea l consistency. Add water one tablespoon at a time (sprinkle) (I keep water in ice so it will be VERY cold). Mi . Roll into a ball (may need to sit a few mi nutes). Roll out into 9 inch pie crust.

Karen's Mother's Pumpkin Pie recipe and other pumpkin pie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
282 people have voted
Last Reviewed on 2018-06-23



Saturday, Jun 23 2018 Download & Print Karen's Mother's Pumpkin Pie recipe  PDF   Pumpkin Pie recipes RSS   Thumsb up

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