This is a pretty standard pumpkin pie recipe that screams Thanksgiving tradition.
1 – 9” pie shell, unbaked
2 cups of pumpkin puree
1 can sweetened condensed milk
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ginger
½ teaspoon nutmeg
Pecan halves for garnish
Preheat oven to 425°
Slowly beat the pumpkin, sweetened milk, eggs and spices together. Pour the mixture into the pie shell.
Bake for 15 minutes at 425°, reduce heat to 350° and continue to bake for 35 – 40 minutes or until a knife inserted 1 inch from the edge comes out clean.
Garnish with pecans.
Substitution for Sweetened Condensed Milk:
One cup plus 2 tablespoons of nonfat dry milk, ½ cup WARM water, ¾ cup sugar. Mix well until smooth. Let cool to room temperature.
1 ½ cups flour
½ cup shortening
1 teaspoon salt
¼ cup ice water
Cut shortening into salted flour until finely mixed to a tiny pebbly stage with a pastry cutter or 2 knives. With a table fork, mix in the water until all is absorbed. Press dough together and cut in half. Roll dough on a well floured board or pastry cloth. Place in pie tin and trim excess.
If a recipe calls for pre-baked crust, perforate the bottom and sides of the crust in multiple places with a fork, chill it for 20 minutes then bake it for 10 minutes at 425°.