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Ingredients
- 2 c. mashed fresh cooked pumpkin
- 1 x (12 oz) can evaporated lowfat milk
- 2 x Large eggs, beaten
- 3/4 c. packed brown sugar
- 1/2 tsp grnd cinnamon
- 1/2 x grnd ginger
- 1/2 tsp grnd nutmeg
- 1/2 tsp salt
- 2 2/3 c. all-purpose flour
- 1 tsp salt
- 1 c. shortening
- 1/2 c. cool water
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 min or possibly till tender. Drain, cold and remove the peel.
- Return pumpkin to the saucepan and mash with a potato masher. Drain well.
- Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add in 1 Tbsp. water to mix at a time. Mix dough and repeat till dough is moist sufficient to hold together.
- With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
- In a large bowl with mixer speed on medium, beat pumpkin with evaporated lowfat milk, Large eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 min or possibly till when a knife is inserted 1 inch from the edge comes out clean.
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