Pumpkin Pie
by Kathy Hamman Miller
This pie crust recipe was shared with me more than 40 years ago and right away I found it to be very easy to make, along with being very forgiving to work with, so it quickly became a favorite. Another idea to try with this crust is you can swap out 1/3 cup of the flour for a 1/3 cup of ground pecans. A nutty pecan crust works great with apple pie as well. This recipe makes 1 large or two small pies.
Preheat oven to 425 degrees
Pie crust:
2 cups flour
2/3 cup Mazola oil
5 tablespoons “cold” water
Mix until well blended than roll out between 2 sheets of wax paper to form a circle to fit your pie plate. Peel the top wax paper sheet off. Pick up the bottom paper along with the rolled out crust turning it upside down over the pie plate, place it in, then peel off the other sheet of wax paper forming it in place.
Pumpkin Pie Filling:
1 15 ounce can pure pumpkin
1 can sweetened condensed milk
2 large eggs, lightly beaten
1 tablespoon pumpkin pie spice
Whisk all the ingredients together to thoroughly combine.
Pour into the pie shell and bake at 425 degrees for 10 minutes, than reduce heat to 350 and continue baking for 35-45 minutes or until a knife inserted in the center comes out clean. Let the pumpkin pie cool at room temperature for up to 2 hours. When it’s cool to the touch, loosely wrap in plastic wrap. Can be stored in refrigerator up to 4 days if you can get it to last that long. The pie shown on the right is the pecan crust.
