My Mom's Pumpkin Pie!
4 cup (32-34oz) canned pumpkin
2 cans Eagle brand sweetened condensed milk
1 tsp salt (I never add this)
1 tsp nutmeg
1 1/2 tsp cinnamon
1 tsp ginger
In large mixing bowl mix together all ingredients. Seriously though, I just dump it all in at once and mix, it's a pretty easy recipe! At this point you would pour the mixture into 2 pie crusts or 1 jumbo pie crust and bake at 375 degrees for 55-60 minutes,
Basic Pie Crust:
1/3 cup plus 1 heaping Tablespoon Crisco (shortening)
1 cup flour
2-3 Tablespoons cold water
With pastry cutter or fork blend together shortening, flour and water till well combined. The mixture will start to combine into a ball. Once it's starting to form into a ball you can pick it up and roll it out onto a floured surface. Roll it out into a circle, like a pizza! Once you have it rolled out large enough to fit your pie pan pick it up (sometimes it's easiest to fold it in half to move it) and transfer the crust into the pie plate. Then press the dough all around the edge, then using both hands, pinch the dough between your fingers to form the crust, hopefully that makes since. Play around with it, I'll have to post pics next of the crust next week to show what I mean! It's pretty simple!
*my 2 year old little cutie pie snuck up on my while I was snapping pictures and stuck her finger in the cream! Thought it was picture perfect! Real life moments with kiddos, totally love it!*