Traditional Pumpkin Pie
Families throughout the land continue the annual Thanksgiving tradition of serving the classic holiday dessert — pumpkin pie.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1 (15-ounce) can pumpkin
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 slightly beaten eggs
1 (5-ounce) can (2/3 cup) evaporated milk
1/2 cup milk
- For Pastry: Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.
- Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.
- For Filling: In a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
- Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
- To prevent over-browning, cover edge of the pie with foil. Bake in a 375°F (190°C) oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage.
Makes 8 servings.
Make-Ahead Tip: Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours.
Test Kitchen Tip: You can use 1 1/2 teaspoons pumpkin pie spice for the spices in this pie.
Nutritional Information Per Serving (1/8 of recipe): calories: 286, total fat: 13g, saturated fat: 4g, cholesterol: 86mg, sodium: 120mg, carbohydrate: 38g, fiber: 2g, protein: 7g, vitamin A: 130%, vitamin C: 9%, calcium: 7%, iron: 13%.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.