A VERITABLE PUMPKIN PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 1/2 cups flour
  • 1/4 teaspoon salt -- heaping
  • 2 1/2 teaspoons sugar
  • 6 tablespoons unsalted butter -- cold, cut into 1/2" pieces
  • 3 tablespoons solid vegetable shortening -- chilled
  • ice water -- 1/3 - 1/2 cup
  • 2 eggs
  • 1 can pumpkin -- 15 oz
  • 3/4 cup whole milk
  • 3/4 cup whipping cream
  • 1 cup dark brown sugar -- packed
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup whipping cream -- whipped

Directions

  • To prepare crust, in a large bowl use fork to mix together flour, salt, and sugar.
  • Toss in butter chunks and chill 10 minutes in the freezer.
  • Blend butter into flour mixture until some chunks of butter are flattened but remain whole.
  • Add shortening, blending the same way, until dough is the texture of coarse meal.
  • Using form, stir water into flour mixture 1-2 tablespoons at a time, just until dough holds together.
  • Gather dough into a ball, wrap in plastic, press into a disk and chill 15-30 minutes.
  • On lightly floured surface, roll dough into 1/8" to a scant 1/4" thickness and ease into a deep dish 9" pie pan.
  • Fold under edges, trim and crimp edges.
  • Chill or freeze crust until ready to fill, at least 1 hour.
  • Preheat oven to 425.
  • To prepare filling, whisk eggs until well blended.
  • Add pumpkin, milk, cream, brown sugar, cinnamon, ginger, and nutmeg whisking until well blended.
  • Pour filling into prepared crust.
  • Bake on lowest oven rack for 15 minutes.
  • Reduce heat to 350 and bake until filling is still slightly jiggly in the center, 40-45 minutes longer.
  • Remove pie to cooling rack and cool completely before serving.
  • Serve with whipped cream.

Notes

Categories: Pie 

Author Credit: Amelia Saltsman

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