Pumpkin Pie

Adapted from Libby's Famous Pumpkin Pie Recipe.

Alix K's Pastry Crust

Ingredients:

• 1 1/2 C flour
• 1 T sugar
• 1/2 C butter (in chunks)
• 6 T cold water

Directions:

Combine dry pastry ingredients, cut in butter. Add water gradually until pastry forms (handle as little as possible). 

For the Filling

Ingredients:

• 1/2 cup sugar of your preference
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 2 cups of pumpkin puree (if using fresh, be sure to squeeze out the water!)
• 12 ounces of whole milk or cream

Directions:

• Preheat oven to 425 degrees Farenheit.
• Combine sugar, salt, and spices.
• Beat eggs in a separate bowl and stir in sugar mixture and pumpkin.  Gradually stir in evaporated milk.
• Pour into the pie shell.  This can be in one big pie pan or a variety of mini ones.
• Bake for 15 minutes.  Reduce temperature for 350 degrees Farenheit and bake until a knife inserted in the center comes out clean (usually 40 to 50 for a large pie and 25 to 35 for smaller pies).
• Cool for two hours before serving.  Can be served warm or refrigerated.