Pie Crust:
2 cups flour
1 cup butter
1/2 cup powdered sugar
Pie Filling:
4 eggs
1-1/2 cups sugar
1 tsp. salt
2 tsp Nutmeg
1/2 tsp cardamon or 2 tsp cinnamon
3-1/2 cups plain canned pumpkin (29 ounces)
2 cans evaporated milk (12 ounce cans) or 3 cups light cream
Step One: Pie Crust
Cut each chilled stick of butter in to 8 pieces. Layer them between the flour and the powdered sugar in bowl of food processor. Process until the mixture has the consistency of corn meal. Coat a 9 x 13 pan with Pam. Pour mixture in pan anddistribute evenly and pat in pan. Bake 350 15 min. Let cool.
Step Two: Pie Filling
Beat eggs in large bowl. Mix in sugar, salt, nutmeg and Cardamon. Add pumpkin. blend. Add evaporated milk and mix. Pour over crust. Bake for another 60-70 minutes or till knife comes out clean. Chill overnight. Top with whipped cream.
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