I look to my mother and her mother for almost all of all my cooking and baking examples. I credit them for just about everything. I really do cherish my memories of eating their food, and remember how they used to let me help when I was too young to understand what I was doing. This pie, as simple and traditional as it is, reminds me of Thanksgiving at my grandma's. I know this post a tad late for the season, considering it's almost spring- but I'm sure you'll forgive me.
1 (15 oz) can pure pumpkin puree
1 can sweetened condenced milk
1 egg
3/4 cup brown sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
dash of ground nutmeg
Ingredients for the crust: (makes 2 pie crusts)
2 cups flour
1 teaspoon salt
2/3 cup + 2 tablespoons shortening
4-5 tablespoons water
Directions:
For the crust: Preheat oven to 375F. In a large bowl combine flour and salt. Cut in shortening. Add water 1 tablespoon at a time, mixing to make stiff dough. Divide dough in half, roll out to about 1/8 of an inch thick or large enough to fit an 8 inch pie pan. The rest of the dough can be used to decorate how ever you like, or you can freeze it. Here are some great ideas for decorating.
For the filling: In another large bowl, add all the filling ingredients, and mix until completely combined. Pour into pie shell, and take a picture.
Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool to serve.
Cut into a big, fat slice and top with way too much whipped cream...
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