My pie crust recipe is simple. For two pies crusts I use a couple cups flour, a third to half cup of Crisco and some cold water.
The pumpkin pie filling is the recipe on the back of the Libby Pumpkin can. 3/4 cup sugar, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 2 eggs, can pumpkin, can evaporated milk. 424 degrees for 15 minutes, 350 degrees for 40 - 50 minutes.
They are in the oven now. Yum. They smell so good.
9 comments:
Your making me hungry.....grin.
I'll be right over! Missed pumpkin pie both at Christmas and Thanksgiving. Just not right. Love the rolling pin and really love your flour canister!
I've never had pumpkin pie, it certainly looks delicious! I've only ever tried to make pastry once - and vowed never to do it again!
I had my Grandmother's pin like this - now my daughter has it - she is a MUCH better baker than me.
I had my Grandmother's pin like this - now my daughter has it - she is a MUCH better baker than me.
What a beautiful rolling pin! You are a lucky girl, Ms Sheila!
Your pumpkin pie looks delicious! I have only ever made pumpkin Risotto which is fabulous And my favourite meal ever.
I love your new rolling pin! One of my boys gave me a new rolling pin last Christmas - I believe it's called a French rolling pin. Very similar to yours, but not tapered. I always use the classic Crisco pie crust recipe, and also roll it out between 2 sheets of waxed paper. And I always make the pumpkin pie recipe off of the Libby's pumpkin. Great minds think alike!
That is a wonderful hobby: working with wood. And the rolling pin is a great gift. I wouldn't mind having one myself. Did you have some pie left? :)
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