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- 1 1/2 Cups Pumpkin (1 15 ounce can)
- 1/4 Cup White corn syrup
- 2 Eggs
- 1/2 Cup Evaporated milk
- 2 Tablespoons Butter
- 1/2 Cup Hot milk
- 1/2 Cup Brown sugar
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/4 Teaspoon Ginger
- 1/8 Teaspoon Ground Cloves
Combine pumpkin, corn syrup, eggs, and evaporated milk.
Stir butter into hot milk. (Put butter in milk and heat in microwave for 1 minute.)
Combine brown sugar, salt, and spices. Mix until well blended.
Bake in a hot oven at 425℉ for 15 minutes, then reduce heat to 350℉ and bake for another 35 minutes or until a knife comes out clean.
No Fail Pie Dough
- 2 Cups White flour
- 13 Tablespoons Shortening
- 1 Teaspoon Salt
- 8 Tablespoons Milk
Cut the shortening into the salt and flour mix. (It should look like crushed crackers.)
Add milk and mix into a ball with a fork.
Roll dough out between 2 sheets of parchment paper to desired thickness - 1/8" to 1/4"
If you live in a humid climate, put the dough mixture in the refrigerator while you make the pie filling and then roll out the dough one inch large than your pie pan.
Fold the margin underneath the pastry and flute it with your fingers making it stand upright all the way around. Then pinch the dough between your forefinger and thumb and around.
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