Halloween Fun 4 Everyone!

Since the Halloween theme for this blog is pumpkins, I thought it would be fitting for the first post to be my pumpkin pie recipe!Pumpkin Pie

2 eggs, slightly beaten
3/4 cup sugar
1 1lb. can pumpkin (2 cups)
2 tbsp.molasses
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 can (12 oz) evaporated milk
1 9-inch deep dish pie crust (frozen or fresh made)

Get one 9-inch pie crust, slightly cooked. Bake in a pre-heated oven at 425 degrees (F) for 15 minutes. Keep the oven door closed, and reduce temperature to 350 degrees (F) and continue to bake for 40 to 50 minutes and check by inserting a knife at the center of the pie. When it comes out clean, your pie is done. Cool pie on a wire rack. It can be served immediately after cooling, or refrigerated. Top with fresh whipped cream just before at your Halloween party!

To make fresh pie crust:

3 cups sifted flour (sift before measuring)
1 tsp salt
1-1/4 cups shortening (use in pre-measured stick form)
8 to 10 Tbsp cold water

Sift the flour and salt together. Then, using a pastry cutter, or two knives, cut in/blend shortening and flour together until mixture is crumbly. Stir in cold water, a little at a time, adding just enough to hold the pastry together, forming into a smooth ball.

Refrigerate an hour for easier handling. Divide dough and roll out on a lightly floured board to make pastry for a (9-inch) two-crust pie or two (9-inch) crusts. Roll the dough about 2 inches larger than the diameter of the pan. Drape crust over the rolling pin and ease it into pan, fitting it against bottom and sides.

Crust should overlap edge of pan about 1/2 inch. Turn crust under and shape edge using fingers to create a fluted or pleated edge. I always have more than enough dough for the pumpkin pie recipe, barring any goofs, even some to make decorative leaf cut-outs for pie decoration!