Old-Fashioned Pumpkin Pie

I know what you're thinking. Pumpkin pie in February? Yes, that's right. Lance's favorite dessert is pumpkin pie, and his birthday is in February. So, I made a pumpkin pie for him. I make my pumpkin pies from scratch. I cook up a pumpkin and puree it in the blender. I store it in 2 cup bags (standard amount for pumpkin pie) and freeze it until I'm ready to use it. The pumpkin pie recipe I use is from my Pillsbury cookbook, and the crust recipe I use is from my Where's Mom Now That I Need Her book.

Old-Fashioned Pumpkin Pie

3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (2 cups) pumpkin
1 12 oz can (1 1/2 cups) evaporated milk
2 eggs, beaten

Prepare pie crust one pie using a 9-inch pie pan. Heat oven to 425 degrees F. In large bowl, combine all filling ingredients; blend well. Pour into crust-lined pan. Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F; bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours. Just before serving, top with whipped cream. Store in refrigerator.



Easiest Ever Pie Crust

1 1/2 cups flour
1/2 cups cooking oil
3/4 teaspoon salt
2 tablespoons sugar
2 tablespoons cold water or milk

Dump flour in an ungreased pie plate. Add oil, salt, sugar and stir well. Pour in water or milk. Mix with fork into stiff dough. Press into shape in pie plate. Bake at 350 degrees for ten to twelve minutes or until pie crust is lightly browned.