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    Tempting Pumpkin Pie Tempting Pumpkin Pie

    Flaky Pastry (below)
    2 eggs
    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 remaining ingredients.

    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 after serving.

    Flaky Pastry:
    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.

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