For the past week I have been really craving pumpkin pie which is probably my favorite pie of all pies. I had some leftover bacon fat from breakfast and thought it might be great in a pie crust. I often replace or supplement bacon fat for butter when ever I have it around.
I used Bittman's recipe for pie crust (page 928) but replaced 4 tablespoons of butter with the bacon fat.
While the crust was prebaking I mixed the pumpkin pie ingredients together from (page 937).
I was a little skeptical of using whole milk instead of sweetened condensed milk but I trusted Mark and the pie turned out great. I will probably use sweetened condensed milk next time because I think it gives a slightly thicker texture and a flavor that is closer to what I'm used to in pumpkin pie.