Busters Recipes

Traditional Pumpkin Pie
2 cups flour
3/4 tsp. salt
2/3 cup shortening
4 to 6 Tbs. cold water
FILLING:
6 eggs
29 oz. can solid-pack pumpkin
2 cups brown sugar
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 cups evaporated milk

In a bowl, combine flour and salt; cut in shortening until crumbly.
Sprinkle with water, 1 Tbs. at a time, tossing with a fork until
dough forms a ball. Divide dough in half. On a floured surface,
roll out each portion to fit a 9" pie plate. Place pastry in plates;
trim pastry (set scraps aside if leaf cutouts are desired) and flute
edges. Set shells aside.

For filling, beat eggs in a mixing bowl. Add pumpkin, sugar,
cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth.
Gradually stir in milk. Pour into pastry shells. Bake at 450 for 10
minutes. Reduce heat to 350; bake 40-45 minutes longer or until a
knife inserted near the center comes out clean. Cool on wire
racks.

If desired, cut the pastry scraps with a 1" leaf-shaped cookie
cutter; place on an ungreased baking sheet. Bake at 350 for 10-15
minutes or until lightly browned. Place on baked pies.

Notes: This version calls for more eggs than most, making this pie's
pumpkin custard fillings especially rich-tasting.