Traditional Pumpkin Pie

Ingredients

• 1 recipe Pastry for Single-Crust Pie
  
• (see below)
• 1 15-ounce can pumpkin
• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 slightly beaten eggs
• 1 5-ounce can (2/3 cup) evaporated milk
• 1/2 cup milk

Directions

1. Prepare and roll out Pastry for Single-Crust
Pie. Line a 9-inch pie plate with the pastry. Trim
to 1/2 inch beyond edge of pie plate. Fold under
extra pastry; crimp edge as desired.

2. For filling, in a mixing bowl combine pumpkin,
sugar, cinnamon, ginger, and nutmeg. Add eggs.
Beat lightly with a rotary beater or fork just until
combined. Gradually stir in evaporated milk and
milk; mix well.

3. Place the pastry-lined pie plate on the oven rack.
Carefully pour filling into pastry shell.

4. To prevent overbrowning, cover edge of the pie
with foil. Bake in a 375 degree F oven for 25 minutes.
Remove foil. Bake about 25 minutes more or until a
knife inserted near the center comes out clean. Cool
on a wire rack. Refrigerate within 2 hours; cover for
longer storage. Makes 8 servings.

Pastry for Single-Crust Pie: Stir together 1-1/4 cups
all-purpose flour and 1/4 teaspoon salt. Using a
pastry blender cut in 1/3 cup shortening until pieces
are pea-size. Using 4 to 5 tablespoons cold water,
sprinkle 1 tablespoon of the water over part of the
mixture; gently toss with a fork. Push moistened
dough to side of the bowl. Repeat moistening dough,
using 1 tablespoon of the water at a time, until all
the dough is moistened. Form dough into a ball. On
a lightly floured surface, use your hands to slightly
flatten dough. Roll dough from center to edge into a
circle about 12 inches in diameter.

Make-Ahead Tip: Prepare, bake, and cool pie as above.
Cover and refrigerate for up to 8 hours.

Test Kitchen Tip: You can use 1-1/2 teaspoons pumpkin
pie spice for the spices in this pie.