Frankenmuth Pumpkin Pie
Butter Crust:
1/2 cup butter
1 c. flour
1 T. sugar
1/2 t. salt
Dash of cinnamon
Melt butter. Pour butter in a deep, narrow 1-1/2 quart mixing bowl. Add remaining ingredients all at once. With electric mixer, beat on high speed for 30 seconds. Mixture will leave center of the bowl and cling to sides of bowl. At this stage remove beaters. Quickly gather the warm dough into a rough ball. Pat dough out quickly over a non-stick sprayed 9″ or 10″ glass or metal pie pan. Pat dough up sides to the rim and evenly on the bottom of pan. DON’T prick pie with fork.
Bake at 375º for 22 minutes or till golden brown. It’s now ready to fill with a non-baked filling.
If using a filling that must be baked in a crust, partially bake empty at 375º for 12 minutes. Then fill and bake per directions for time and temperature.
Pumpkin Pie Filling:
1 16-oz. can solid packed pumpkin
1 5-1/2 oz. can Pet Milk
1/2 c. melted butter or margarine
2 eggs
1 3-1/2 oz. box butterscotch pudding, NOT instant
1 T. pumpkin pie spice
While crust is in oven baking for 16 minutes, add all of the pie filling in a 2-quart mixer bowl. Beat with electric mixer on medium speed about 4 to 5 minutes, or till well blended.
When pie crust is done baking 16 minutes, pull out oven rack far enough that you can pour filling into hot crust. Bake at 375º for 40 to 50 minutes or till knife inserted in middle of pie comes out clean. Cool before cutting.
Serves 6
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