Tuesday, November 20, 2012

Pumpkin Pie

Pumpkin Pie


¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can Evaporated Milk
1 unbaked 9 inch (4 cup volume) deep- dish pie shells


1.                  Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
2.                  Beat eggs in large bowl. 
3.                  Stir in pumpkin and sugar-spice mixture.
4.                  Gradually stir in evaporated milk.
5.                  Pour into pie shells
6.                  Bake in preheated 425° oven for 15 minutes.   Reduce temperature to 350°; bake 40-50 minutes or until knife inserted near center comes out clean.
7.                  Cool on wire rack for 2 hours.
8.                  Serve immediately or refrigerate.


1½ cups sifted all-purpose flour
½  teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water


1.                  Sift flour and salt together.
2.                  Cut in shortening with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 
3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.  (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) 
4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
5.                  Roll from center to edge till ⅛ inch thick.

To bake singe-crust pie shells: 
Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand .  Prick bottom and sides well with fork (If filling and crust are baked together, do not prick.) Bake at 450° for 10 to 12 minutes or till golden.

For double-crust pie:
Trim lower crust even with rim of pie plate.  Cut slits in top crust.  Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie.  Trim ½ inch beyond edge.  Tuck top crust under edge of lower crust.  Flute edge of pastry as desired.
If edge of crust browns too quickly, fold strip of foil around rim of crust, covering flute edge.

Pumpkin Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Pastry Recipe was taken from Better Homes and Gardens New CookBook, the chapter on “Pastry”, page 230 of the Third Printing 1970.

Filling Recipe was taken from the can of Libbey’s 100% Pure Pumpkin, “Famous Pumpkin Pie”.

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Thank You!
Shirley-Ann Pearman

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