Christine Bartholomew
Perfect Pumpkin Pie
From Christine Bartholomew –
George AFB, California – 1990
Ingredients
- 2 whole eggs
- 1 can (14 oz ) Eagle Brand Sweetened Condensed Milk
- 2 cups cooked and mashed pumpkin
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
Instructions
- Beat eggs in blender. Add all other ingredients in order. Blend thoroughly. Pour into an unbaked 9-inch pie crust shell.
- Bake at 425ºF for 15 minutes, then at 350ºF for 45 minutes or until knife tip comes out clean.
Notes
For best results: use Easy Pie Crust recipe (below) for the pie pastry – do not substitute Crisco for the lard; roll pastry out on a pastry cloth; bake in glass pie plate.
Easy Pie Crust
From Carrie Fischer, Langdon, ND – Our Lady of Mt. Caramel Altar Society Cookbook
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 ¼ cup lard or shortening
- 1 egg
- 6 tablespoons water 3 oz.
- 1 teaspoon vinegar
Instructions
- Sift flour and salt together. Add shortening and mix until crumbly.
- Add egg, water and vinegar. Mix. Form into 3-5 balls, depending of desired thickness. Each ball makes 1 crust.
Notes
Yield: 5 single crusts.
Balls may be frozen.
Balls may be frozen.