With its special shortbread crust, this pumpkin pie is a scrumptious twist on the traditional pie crust! Plus it makes a huge pie to serve lots of people!
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour25 minutesminutes
Serving Size 15-18
Ingredients
Shortbread crust
1/4csugar
1 1/2cunbleached flour
1/2cbuttercold (I often use Smart Balance)
Pie Filling
1 1/2csugar
4medium to large eggswhisked
1 29oz.can pumpkin
3/4tsp.salt
1 1/2tsp.cinnamon
1tsp.ground ginger
1/2tsp.cloves
2 12oz.cans evaporated milk
Optional
Whipped cream
Cinnamon for sprinkling
Instructions
Mix together the sugar and flour and then blend in the butter till the mixture is crumbly. In a 9×13 ungreased baking dish, pat down the mixture.
In a separate bowl, mix the eggs, pumpkin, salt, spices and sugar.
Then stir in the evaporated milk, and pour the mixture over the crust.
In a preheated 425 degree oven, bake for 20 minutes,
then turn the temperature down to 350 degrees,
and bake for 50 minutes more or till a toothpick poked in the middle comes out dry.
Cool and refrigerate overnight, then you are ready to cut and serve. You can garnish with whipped cream and a sprinkle of cinnamon to make it look pretty.