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Recipes Desserts Pies
Recipes Desserts Pies
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| Servings: | 8 |
| Author Notes: |
Where would Thanksgiving be without pumpkin pie? Here's Cheri's personal recipe for this American classic. But why limit yourself to Thanksgiving, make this fabulous pie any time of year.
If you're new to making pie crusts, check out our feature Making Perfect Pie Crusts first. |
| Ingredients: |
Crust: 1 3/4 cup flour 1/2 teaspoons salt 1/4 cup sugar 2/3 cup shortening OR 2/3 cup butter flavored shortening 1/2 teaspoons nutmeg 2 to 4 tablespoons ice water Time Saving Option: Frozen pie shells or ready made refrigerated pie dough Filling: 1 can (15 ounces) pumpkin OR equivalent fresh cooked pumpkin 2 eggs 1 can (12 ounces) evaporated milk 1/2 cup sugar 1/4 cup brown sugar 1/4 cup honey 1/4 teaspoon salt 1 1/2 teaspoons cinnamon 1 teaspoon ground (dried) ginger 1/2 teaspoon ground cloves 1/4 teaspoon allspice 1/2 teaspoon nutmeg whipped cream or topping (optional) |
| Instructions: |
Makes 6 large or 8 small pieces Preheat oven to 425°. Prepare crust. Mix together crust dry ingredients. Cut shortening into dry ingredients (your bowl should be full of small clumps, when finished). Add water 1 tablespoon at a time until mixture holds together. Use a rolling pin to roll dough out to approximately 1 1/4 times the size of your pie pan. Place dough in pan and finish edges. Combine filling ingredients and mix until well blended. Pour filling into crust and bake at 425° for fifteen minutes. Reduce oven temperature to 350° and bake for 30 to 40 minutes more or until a cake tester comes out clean. Top with whipped cream, if desired, and serve. |
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