Classic Pumpkin Pie

 

Note from Cheri: Where would Thanksgiving be without pumpkin pie? Here's my 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.

Crust 1 3/4 cup flour 1/2 tsp. salt 1/4 cup sugar 2/3 cup shortening OR 2/3 cup butter flavored shortening 1/2 tsp. nutmeg 2 to 4 T ice water Time Saving Option Frozen pie shells or ready made refrigerated pie dough Filling 1 - 15 oz. can pumpkin OR equivalent fresh cooked pumpkin 2 eggs 12 oz. can evaporated milk 1/2 cup sugar 1/4 cup brown sugar 1/4 cup honey 1/4 tsp. salt 1 1/2 tsp. cinnamon 1 tsp. ground (dried) ginger 1/2 tsp ground cloves 1/4 tsp. allspice 1/2 tsp. nutmeg whipped cream or topping (optional)

Makes 6 large or 8 small pieces Pre-heat oven to 425°. If you're new to making pie crusts, follow this link for basic instructions before coming back to this recipe. more detailed pie crust instructions. 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.