Mom’s Pumpkin Pie.

Directions:

Preheat oven to 350F

Prepare pie shell and brush bottom with egg white and set aside.

In a large bowl, beat eggs. Add milk and evaporated milk and mix. Add sugar, cinnamon, ginger, cloves, nutmeg and salt. Mix well. Add pumpkin and mix again.

Pour mixture into prepared shell and bake for 1 hour or until filling feels firm when lightly pressed with fingertip.

Remove pan to wire rack and let cool. Served with whipped cream, if desired.

Ingredients:

• 1 unbaked 10-inch pie shell (see recipe below)

• 1 egg white, lightly beaten

• 2 eggs

• 2/3 cup milk

• 1 1/3 cup evaporated milk

• 1 cup granulated sugar

• 1 tbsp. cinnamon

• 1 tsp. ground ginger

• 1/8 tsp. ground cloves

• 1/8 tsp. ground nutmeg (fresh if possible)

• 1/2 tsp. salt

• 1 lb. (2 cups) mashed pumpkin - NOT pumpkin pie filling

Pie Pastry

This is a good all-purpose crust for a double crust pie. It is quite flaky and buttery and can be halved for a single crust pie. The nice thing about this particular pastry is that it does not require refrigeration time prior to baking.

Directions:

In a medium bowl combine flour and salt. Cut in butter with pastry blender, two knives, or with your hands. (Alternatively, you may prepare pastry in food processor). When mixture is the size of peas, add water and lemon juice. Toss gently with a fork. Divide pastry into two equal halves (if making for a double crust pie). Roll out one half on a lightly floured surface, into a circle 3 inches wider than the pie pan you plan on using. Fit round into pan and either flute edges by turning excess underneath around the edge of the rim, or leave as is for free form, or flute with the tines of a fork.

Ingredients:

• 1 1/4 cup all-purpose flour

• 1/4 tsp. salt

• 1/2 cup unsalted butter, chilled

• 3 tbsp. cold water

• 1 tbsp. lemon juice