Yesterday evening I made some pumpkin pies. I thought I would share the recipe with you. :-)
There are two pie crust recipes listed below. The first one is the one I used and it made a very nice crust. I haven't made the other one but it and the filling recipe are from a "Taste of Home" magazine so it's probably a good recipe too. :-)
(Beside the pie are some felt coasters that I make for December. :-) )


Our Pie Crust Recipe
1 cup flour
1/4 tsp. salt
1/2 cup shortening
1/4 cup milk
In a bowl, combine flour and salt; cut in shortening until crumbly. Stir in 1/4 milk .On a floured surface, roll out each portion to fit a 9-in. pie plate Place pastry in plates; trim pastry (set scraps aside if cutouts are desired for the top of the pies) and flute edges. Set shells aside. (Makes 1 pie crust.)



Traditional Pumpkin Pie
(Pie Crust)
2 cups all-purpose flour
3/4 tsp. salt
2/3 cup shortening
4 to 6 tbs. cold water
In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. divide dough in half .On a floured surface, roll out each portion to fit a 9-in. pie plate Place pastry in plates; trim pastry (set scraps aside if cutouts are desired for the top of the pies) and flute edges. Set shells aside. (Makes 2 pie crusts)

Filling:
6 eggs
1 can (29 ounces) solid-pack pumpkin
2 cups packed brown sugar
2 tsp.ground cinnamon
1 tsp. salt
1/2 tsp. each ground cloves, nutmeg, and ginger
2 cups evaporated milk
Beat eggs in a mixing bowl. Add pumpkin, sugar, cinnamon, salt, cloves,nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells. Bake at 450* for 10 minutes. Reduce heat to 350*; bake 40 to 45 minutes longer or until a knife inserted near the center comes out clean. Cool on wire racks. If desired, cut the pastry scraps with a 1-inch leaf-shaped ( acorn, star, heart etc.) cookie cutter; ( we put cinnamon and sugar on a small piece aswell.) place on an ungreased baking sheet. Bake at 350* for 10-15 minutes or until lightly browned. Place on pies. Yield: 2 pies (6-8 servings each).

Note: This is very good with a little bit of whipped cream on top. :-) Mmmmm! :-)

Today an artic front has moved into our area Brrrrr! We are getting lots of rain right now and on Thursday it is supposed to get really cold.(20's*- 30's*) We have been planning on doing some of our Christmas decorating on Friday. :-) That should be fun! :-)

Well, TTYL!

~Chloe~ :-)

"Do not be overcome by evil, but overcome evil with good"

Romans 12:21