Pie Filling
20oz. of canned pumpkin (not pumpkin pie filling)
14oz. evaporated milk
1/2c. cream
2t. cinnamon
1t. ginger
1/2 c. cloves
1/2 t. nutmeg
6 eggs
1c. sugar
Praline
2/3c. brown sugar
2/3 c. chopped nuts(pecans or walnuts)
4T. butter
Pie Crust
1c. wheat flour
1c. white flour
2/3 c. shortening
2T. butter
1t. salt
1/3c. buttermilk
2t. oil
Crust:
Mix flours and slat together in bowl, cut in butter and shortening. Mix the buttermilk and oil together, then add to flour mixture. Mix together with your hands gently and quickly. Over mixing can cause chewy crust. Roll out crust on floured surface till desired size.
Pie filling:
Mix all of these and set aside. Put together pie crust and place in pie pan. Pour in pumpkin filling.
Topping:
Cut butter into sugar and nuts.
Bake pie at 425 for 10min. then reduce temp. to 350 for 20min. Sprinkle on topping, then bake 10min. longer. Pie is done when knife comes out clean.
Yields 2 pies: 8 slices each
Enjoy!
Hannah
