Hey y’all. Mom is showing us her version of a pumpkin pie. Actually two of them at a time. She also through in making her pie crust for y’all as well. Let me know what you think about this version and y’all enjoy.
Pie Crust:
2 cups flour
3/4 cup Crisco®
Iced water
Combine flour and Crisco® in a large bowl and mix and bring together with a fork to make it look crumbly.
Add ice water a bit at a time to bring the dough together.
Place 1/2 dough on floured board and knead and roll up into a ball.
Roll our to desired thickness and place in a prepared pie dish.
Pumpkin Filling:
1 large can pumpkin pie mix (not pumpkin puree)
3/4 cup evaporated milk (not condensed milk)
1 teaspoon cinnamon
1 teaspoon pumpkin pie mix
4 eggs
Mix together all these ingredients and pour into the prepared pie crusts.
Bake at 450 for 15 minutes, then reduce to 350 for another 45-50 minutes.
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