Pumpkin Pie Pumpkin Pie Pumpkin Pie

Rainie's Pumpkin Pie

The filling is Rainie's recipe. Rainie is my Grandmother.

When I was in college I called her long distance to get the secret. Now it's not a secret.

This Pie filling will pass both the official Callicrate Pumpkin Pie tests.
1. Can you eat it without a plate?
2. Does it have a rich flavor?

Preheat Oven to 400 F. [425 if you use metal pie plates.]

Makes 2 9-inch crusts

2 cups Flour
2 teaspoons Sugar
teaspoons Salt
1 stick Butter
cup Shortening
6 Tablespoons Cold Water

Mix the flour, sugar, and salt.
Cut Butter and Shortening into dry mixture.
Add the cold water and mix gently.

Press the dough into two glass 9-inch deep-dish pans.
Pressed dough will usually be more tender and it will melt together to form a solid crust.


4 Eggs
1 29 ounce can Pumpkin
cups Sugar
cups Brown Sugar
teaspoons Salt
2 teaspoons Cinnamon
1 teaspoons Ginger
teaspoons Cloves
2 12 ounce cans Evaporated Milk

Bake for 15 minutes at 400
Bake an additional 45 minutes to 1 hour at 325
[Add 25 for metal pans.]

Back to Phil's Kitchen