RECIPE: Jeff Passolt's pumpkin pie

Fox 9 holiday cookbook: Jeff Passolt share's his wife's pumpkin pie recipe.

Crust recipe:

3 cups of flour

1/2 cup of room temperature Crisco shortening.

5 tablespoons of cold water

1 tablespoon of distilled white vinegar

1 egg

Mix together: flour and Crisco shortening.

Whip together: water, vinegar and egg

Add both together and knead adding a little flour at a time if too sticky.

Divide into four equal parts.. (Each part is a single pie crust.)

Flour a large piece of wax paper and Roll out dough into a circle

Flip wax paper over onto pie plate and peal back the wax paper leaving the crust in the plate.

The crust can also be frozen for another time or pie.

Pumpkin pie filling:

3/4 cup of sugar.

1/2 teaspoon salt.

1 teaspoon of ground cinnamon.

1/2 teaspoon ground ginger.

1/4 teaspoon of ground cloves.

2 large eggs.

1 can of evaporated milk.

1 12 oz can of pure pumpkin. 

(If you have a pumpkin left over from Halloween you can bake it on 350 degrees on a cookie sheet until soft and scoop out the pumpkin to use that in place of the canned product.)

Mix together in a small bowl:

Sugar, salt, cinnamon, ginger, cloves

Beat eggs in a large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk

Add both together, mix and pour into pie plate

Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake for 40-50 minutes more.

The pie will be done when you stick a knife in the middle of the pie and it comes out clean!