Pumpkin Pie (makes one 9-inch pie)

Pie Crust

• 1 1/4 cups all-purpose flour
• 4 tbsp. chilled vegetable shortening or lard
• 2 tbsp. chilled butter, cut in 1/4" pieces
• 1/8 tsp. salt
• 3 tbsp. ice water

1. In a large mixing bowl, combine the flour, vegetable shortening or lard, butter and salt. Use your fingertips to rub the flour and fat together until they look like flakes of course meal.

   Rub the butter and flour together

2. Pour ice water over the mixture, toss together, and press and knead gently with your hands, only until the dough can be gathered into a compact ball.
3. Dust lightly with flour, wrap in wax paper and chill for at least 1/2 hour.
4. Lightly butter a 9-inch pie plate. On a floured surface, roll the dough out into a circle about 1/8 inch thick and about 13-14" in diameter. Lift it up on the rolling-pin and unroll it over the pie plate, leaving enough slack in the middle of the pastry to enable you to line the plate without pulling or stretching the dough.
5. Trim the excess pastry with a sharp knife to within 1/2" of the pie plate and fold the extra 1/2" under to make a double thickness all around the rim of the plate. With the tines of a fork, or with your fingers, press the pastry down around the rim.
6. Preheat the over to 350 degrees.

Filling

• 1/2 cup heavy cream
• 1/2 cup milk
• 3/4 cup dark brown sugar
• 1 tsp cinnamon
• 1/8 tsp ground cloves
• 1/2 tsp ground ginger
• 3 eggs, lightly beaten
• 2 tbsp Applejack (optional - I don't use it)
• 1 1/2 cups pureed pumpkin, freshly cooked  or canned

1. In a  large mixing bowl, combine the cream, milk, brown sugar, cinnamon, cloves and ginger. Stir thoroughly, then add the lightly beaten eggs and the Applejack if you're using it.


2. Stir in the pureed pumpkin.


3. Carefully pour the filling into the pie shell.
   


4. Bake for 40 to 50 minutes in the center of the oven until the pie barely quivers when the pie pan is gently moved back and forth.

   Freshly baked Pumpkin Pie

5. Serve warm or at room temperature with vanilla ice cream  or stiffly whipped cream if desired.
   
   
   

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Pumpkin Pie

by Michelle @ Eamonn & Jack October-27-2011

This is the recipe for Pumpkin Pie we always had when I was growing up. It was originally published in the Time Life 'Foods of the World' series of cookbooks from the 1970's.

Ingredients

• 1 1/4 cups all-purpose flour
• 4 tbsp chilled vegetable shortening or lard
• 2 tbsp Chilled butter, cut into 1/4" pieces
• 1/8 tsp salt
• 3 tbsp ice water
• 1/2 cup heavy cream
• 1/2 cup milk
• 3/4 cup dark brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/2 tsp ground ginger
• 3 eggs, lightly beaten
• 2 tbsp Applejack (optional - I don't use it)
• 1 1/2 cups pureed pumpkin; freshly cooked or canned

Instructions

1. In a large mixing bowl, combine the flour, vegetable shortening or lard, butter and salt. Use your fingertips to rub the flour and fat together until they look like flakes of course meal.2. Pour ice water over the mixture, toss together, and press and knead gently with your hands, only until the dough can be gathered into a compact ball.3. Dust lightly with flour, wrap in wax paper and chill for at least 1/2 hour.4. Lightly butter a 9-inch pie plate. On a floured surface, roll the dough out into a circle about 1/8 inch thick and about 13-14″ in diameter. Lift it up on the rolling-pin and unroll it over the pie plate, leaving enough slack in the middle of the pastry to enable you to line the plate without pulling or stretching the dough.5. Trim the excess pastry with a sharp knife to within 1/2″ of the pie plate and fold the extra 1/2″ under to make a double thickness all around the rim of the plate. With the tines of a fork, or with your fingers, press the pastry down around the rim.6. Preheat the over to 350 degrees.7. In a large mixing bowl, combine the cream, milk, brown sugar, cinnamon, cloves and ginger. Stir thoroughly, then add the lightly beaten eggs and the Applejack if you’re using it.8. Stir in the pureed pumpkin.9. Carefully pour the filling into the pie shell.10. Bake for 40 to 50 minutes in the center of the oven until the pie barely quivers when the pie pan is gently moved back and forth.11. Serve warm or at room temperature with vanilla ice cream or stiffly whipped cream if desired.

Details

Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 1 mins Yield: 1 9" pie