Tempting Pumpkin Pie
Flaky Pastry (below)
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated milk
Heat oven to 425 F. Prepare Flaky Pastry.
Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in
To prevent spilling, place pastry-lined pie plate on oven rack. Pour
filling into pie plate. Bake 15 minutes.
Reduce oven temperature to 350 F. Bake about 45 minutes longer or until
knife inserted in center comes out clean. Cool 30 minutes. Refrigerate
about 4 hours or until chilled. Immediately refrigerate any remaining pie
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup Gold Medal all-purpose flour*
1/4 teaspoon salt
2 to 3 tablespoons cold water
Cut shortening into flour and salt, using pastry blender or crisscrossing 2
knives, until particles are size of coarse crumbs. Sprinkle with cold
water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more
water can be added if necessary). Gather pastry into a ball. Shape into
flattened round on lightly floured cloth-covered board. Roll into circle 2
inches larger than upside-down glass pie plate, 9x1 1/4 inches, with
floured cloth-covered rolling pin. Fold pastry into fourths; place in pie
plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll
pastry under, even with plate; flute as desired.
*If using self-rising flour, omit salt. Pie crusts made with self-rising
flour differ in flavor and texture from those made with all-purpose flour.
Makes 8 servings
This recipe displayed with permission from General Mills, Inc.