We're big pie people in my family. We could have custard pie for breakfast, chicken pot pie for dinner and green apple pie for dessert all in one day. This pumpkin pie recipe is the one my mom always made growing up, so naturally it's my favorite, but the star of all the pies she makes in the crust. Crust is the best part of any pie, and this crust recipe is unbeatable (at least I've never found a crust better). It's extremely simple and forgiving, yet has a slightly salt-tang flavor and flaky, yet silky, texture. 

Pumpkin Pie Filling

Makes 2 Pies

4 Eggs

1 Lg. Can Pumpkin

1 1/4 c. Sugar

1/2 tsp. Salt

2 tsp. Cinnamon

1 tsp. Ginger

1/2 tsp. Cloves

1/2 tsp. Nutmeg

1/4 tsp. Mace

2 12 oz. Cans Evaporated Milk

Preheat oven to 425 degrees. Mix ingredients in the order given above, pour into unbaked pie crusts. Bake at 425 degrees for 15 minutes, then reduce the heat to 350 degrees and continue baking for 45 minutes. Tip: Cover the crust edges with strips of tin foil or crust covers to keep them from burning.

Pie Crusts

Makes 2 Crusts

2 1/2 c. Flour

1 Tbs. Sugar

1/2 tsp. Salt

2/3 c. Vegetable Oil

1/3 c. Milk + 1 Tbs.

Mix all dry ingredients and form a deep well. Add the liquids to the center of the well and stir with dry ingredients just until moistened. Roll the dough between two sheets of wax paper to desired thickness and diameter, then transfer to pie pans. Relax the crust into the dish, then design the edges as desired.