Sunday, November 24, 2013

Pumpkin Pie

(Prepare pastry for one crust pie)

9-inch                                                                          10-inch
2 eggs                                                                          3 eggs
2 cups pumpkin                                                         2 ¾ cups canned pumpkin
¾ cups sugar                                                              1 cup sugar
½ teaspoon salt                                                          ¾ teaspoon salt
1 teaspoon cinnamon                                                1 ½ teaspoons cinnamon
½ teaspoon ginger                                                     ¾ teaspoon ginger
¼ teaspoon cloves                                                      ½ teaspoon cloves
1 2/3 cups evaporated milk or light cream              2 ¼ cups evaporated milk or light cream

Heat oven to 425 degrees. Prepare pastry.  Beat eggs slightly; beat in remaining ingredients.  Pour into pastry lined pan.  Bake 15 minutes.

Reduce oven temp to 350 degrees. Bake 9-inch pie 45 minutes longer and 10-inch pie 55 minutes longer or until knife inserted in center comes out clean.  Cool.  If desired, serve with whipped cream.

Pastry      10-inch one crust pie

1 1/3 cups all purpose flour
½ teaspoon salt
½ cup shortening or ¼ plus 3 Tablespoons lard
3 – 4 Tablespoons cold water

Measure flour and salt into bowl.  Cut in shortening.  (Chill in fridge a few minutes for flakier crust)  Sprinkle in water 1 Tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl.  Roll out on flour covered surface.  Fold into quarters and ease into pan.  Crimp edges.

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