Uncle Jack Vernon’s Pumpkin Pie

This dessert is best made two days before Thanksgiving. Make enough for multiple Pyrex glass pie plates (approximately four). Once made, save two.

These should be delivered to two separate neighbors you actually like. The other two will need to go to Thanksgiving dinner, where only one will be eaten. The other is to be eaten the following day after everyone returns from the parade. Deal?

Pie Crust

This is if you choose to be adventurous, and you make your own crust!

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter- cut into tablespoon-size pieces
• ½ teaspoon salt
• 7 tablespoons cold water
• 1 tablespoon cider vinegar

Instructions

• Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs.
• Stir water and vinegar in small bowl.
• Pour half the water and vinegar mixture into the flour and butter mixture. Pulse to combine. Pour in remaining water and vinegar mixture. Pulse until mixture starts to come together.
• Turn dough out onto a wooden surface, pat into a round shape, and divide in half. Form each half into a disc.
• Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until read to use.

For the Filling

Note: You can opt to use some classic McCormick’s Pumpkin Pie Spice, or use the combo of spices below!

• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 2 eggs
• 1 (15 ounce) can Libby’s 100% Pure Pumpkin
• 1 (14 ounce can) Eagle Brand Sweetened Condensed Milk

Instructions

• Preheat the oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in bowl until smooth. Pour into the unbaked crust. Bake for 15 minutes.
• Reduce the oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until a knife inserted 1 inch from the crust comes out clean.
• Let it cool.
• It is critical to serve this baby with some Cool Whip. No can of whipped cream. Get the tub from the frozen aisle.