SNICKERDOODLES
Ingredients
For Rolling:
2 tablespoons sugar 2 teaspoons cinnamon
1 cup shortening, softened 1 ½ cups sugar 2 large eggs 2 ¾ cups all-purpose flour, sifted 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt
Instruction
Preheat Oven: Preheat your oven to 425°F (220°C). Mix Dry Ingredients: In a large mixing bowl, combine the sugar, salt, ground ginger, cinnamon, nutmeg, and cloves. Add Pumpkin and Eggs: Add the pumpkin puree and slightly beaten eggs to the dry ingredients. Mix until smooth. Incorporate the Milk: Gradually stir in the whole milk and evaporated milk until fully blended. Pour and Bake: Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly. Place the pie in the preheated oven and bake at 425°F for 15 minutes. Reduce Temperature and Continue Baking: After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean. Cool and Serve: Remove the pie from the oven and let it cool on a wire rack. Serve at room temperature or chilled, with whipped cream if desired.
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