Pumpkin Pie

---

4 eggs separated

1 cup sugar

1 teaspoon cinnamon

¼ teaspoon cloves (powder)

½ teaspoon salt

2 cups evaporated milk (Carnation brand is fine)

1 tablespoon butter

1 cup cooked pumpkin (from a can is easiest)

Beat egg whites first in a separate bowl and put on the side.

In another bowl with electric mixer beat egg yolks (yellow). Add sugar, spices, butter, pumpkin and continue with electric mixer. Add milk carefully so it doesn’t splash. Finally, add egg whites gently with a large spoon (not the electric mixer)—don’t mix too much.

Pour into pie crust and sprinkle the top of the pie with cinnamon. Bake at about 175C until it starts to brown on top (about 35 minutes).

---

Pie Crust for Pumpkin Pie

---

2 cups flour

½ teaspoon baking powder

½ teaspoon salt

2/3 cup shortening (Crisco is okay, so is olive oil or another oil)

5 or 6 tablespoons iced water

Sift together dry ingredients, add shortening and mix it in with a fork until crumbly. Then add water a little at a time until it holds together. Roll it out into a shape that fits into a greased pie pan (it’s best to use a glass pie pan), trim off the edges that stick out of the pan.

Use a fork to make some holes on the dough after it is in the pan, and use your thumb to make some decoration on the edges. Then pour in the filling (above).

---

Back to Desserts