Mer's "just out of the oven" Pumpkin Pie (with creative crust topping)!
Adeline made herself a name as a baker. Her pies were especially wonderful because the crust was so good. She made conventional crust with Crisco and sometimes kept a large jar in the refrigerator with the dry crust ingredients all crumbed together for instant crust-making. All she had to do was add cold water, mix and roll out. For special church sales she could turn out 25 pies! Most of them would be ordered in advance.
Vegetable shortening has recently changed, however, to eliminate trans-fats. We may not be able to replicate her crust exactly, but here's her secret for the best pumpkin pie filling.
Follow the recipe on the Libby's pumpkin can EXCEPT for one step. Seperate the eggs and beat the egg whites into soft peaks. Combine all other ingredients and fold the beaten egg whites last. Bake according to the directions on the can.
Add a dollop of sweetened whipped cream before serving.
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