Who doesn’t love pumpkin pie? Some like it spicey, others like it sweet. I am a sweet lover so I go for less nutmeg and spice but it really is personal. My grandmother used The Purity Cookbook which has been a staple in our homes for generations now.
Let’s get our shopping lists set for this weekend. Though this is not exactly the Thanksgiving we had all hoped for we can still do nice things and share our love through food. Maybe deliver a mini pie to a loved one?
Ingredients
Pat-in-the-Pan Pastry
1 1/3
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/3
cup vegetable oil
2
tablespoons cold water
Filling
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 (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
Sweetened Whipped Cream
3/4
cup whipping cream
2
tablespoons sugar
Steps
Prevent your screen from going dark while you cook.
-
1Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
-
2In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
-
3To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
-
4Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
-
5In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.
