Pumpkin Pie

1 15 oz. can pumpkin
2 eggs, slightly beaten
1 cup sugar
1/2 t. salt
1/2 t. ginger
1/2 t. nutmeg
1/4 t. cloves, optional
2 t. cinnamon
1 can evaporated milk
1 9 inch pie shell

Mix ingredients in order given. Pour filling into pie shell. Bake at 425 for 15 minutes. Reduce temperature to 350 and continue baking for another 45 minutes or until knife inserted in center comes out clean. Cool on rack then place in refrigerator to chill.



From Aldi Pumpkin can

Easy Double Pie Crust

2 cups flour
1/2 t. salt
2/3 cup shortening
6-7 T. cold water

Stir together flour and salt. Cut in shortening with pastry blender. Sprinkle water into flour 1 T. at a time using fork to moisten dough after each addition. Use just enough water to form a ball. Divide dough into 2 equal balls. Roll out to ~12 inch circle on lightly floured surface. Use rolling pin to transfer dough to pie plate. Trim dough to fit. Repeat with second piece of dough. Use to make 2 single crust pies or one double crust pie. Bake as directed in pie recipe.

Cool and Easy Pie (aka Pink Fluff)

 

2/3 cup boiling water

1 pkg. strawberry flavor gelatin (4 serving size)

ice cubes

1/2 cup cold water

1 tub (8 oz.) Cool Whip, thawed

1 graham cracker pie crust, store bought or homemade

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Spoon into crust. Refrigerate at least 4 hours or until firm.