Grandma Patricia's Famous Pumpkin Pie
This Pumpkin Pie is a beloved family recipe passed down through the generations of my husband's family and one you're sure to love!
Servings: 8
Ingredients
Pat in the Pan Pie Crust
- 2 Cups All Purpose Flour
- 2/3 Cup Vegetable Oil
- 1 Teaspoon Salt
- 4 Tablespoons Cold Water
Pumpkin Pie Filling
- 1 15 Oz Can Pure Pumpkin
- 1 12 Oz Can Evaporated Milk
- 3/4 Cup Sugar
- 1/2 Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Cloves
- 2 Eggs
- 1 Pat in the Pan Pie Crust See Recipe Above
Instructions
Pat in the Pan Pie Crust
- Mix together the flour, oil and salt until the flour is moist.
- One tablespoon at a time, add the cold water and stir until water is absorbed.
- Using your hands, form the dough into a ball. Then press and pat the dough into the bottom and up the sides of a greased pie plate. I used a measuring cup to help shape the crust into the pan.
- Bake according to the directions in the pie recipe below.
Pumpkin Pie Filling
- Preheat oven to 400 degrees.
- Using a hand or stand mixer on low beat the sugar, eggs and spices together until combined.
- Next, mix in the pumpkin until combined. Pour in the evaporated milk, a little at a time while the mixer is running.
- Pour the filling into your Pat in the Pan Pie Crust.
- Bake the pie at 400 degrees for 15 minutes. Then reduce the heat to 350 degrees and bake for another 50 minutes or until a toothpick inserted into the center comes out clean.
- Top with whipped cream and a sprinkle of Cinnamon and enjoy! Keep leftovers refrigerated.
Notes
To make the leaf decorations:
- Double the Pat in the Pan Pie Crust recipe
- Roll out the crust and use a leaf shaped cookie cutter to create the cut out shapes
- Bake the leaf cut outs on a greased cookie sheet for 10 minutes or until crust is golden brown
- Once the pie is done, decorate the pie with the leaf decorations