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Old Fashioned Pumpkin Pie




Source of Recipe


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pastry
1 egg white, lightly beaten

1 1/2 cups pumpkin puree
2/3 cup firmly packed dark brown sugar
3/4 to 1 1/4 tsp cinnamon
1/4 to 1/2 tsp sugar
1 pinch nutmeg
1/4 tsp maple flavoring (optional)
1/4 tsp salt
1 cup milk
1 cup light cream
3 eggs, lightly beaten

Make pastry as directed (below) and fit into a 9" piepan, making
a high fluted edge; brush with egg white and chill 1 hour. Preheat
oven to 450 degrees F. For the filling, mix pumpkin and sugar
until the sugar dissolves. Add the remaining ingredients, stirring
well to blend. Set the pie shell on the culled out center oven
shelf, then pour in filling. Bake for 10 minutes, reduce the heat
to 350 degrees F., and bake 30-35 minutes longer until a knife
inserted midway between the center and rim comes out clean. Serve
warm or at room temperature. Good topped with sweetened whipped
cream.


Flaky Pastry
Makes 1 crust

1 1/4 cups sifted flour
1/2 tsp. salt
1/3 cup vegetable shortening or lard, chilled
1/4 cup ice water

Place flour and salt in a shallow mixing bowl and cut in shortening
with a pastry blender until the mixture resembles coarse meal.
Sprinkle water over the surface, 1 tablespoon at a time, and mix
in lightly and quickly with a fork, just until the pastry holds
together. Shape gently into a ball on a lightly floured pastry
cloth, then flatten into a circle about 1" thick, evening up rough
edges. Using a lightly floured, stockinette covered rolling pin
and short, firm strokes, roll into a circle about 3" larger than
the pan you plan to use. To transfer pastry to the pan, lay rolling
pin across the center of pastry circle, fold half of pastry over
pin and ease into the pan; Press lightly. Seal any cracks or holes
by pressing dampened scraps of pastry on top. Trim pastry so it
hangs evenly 1" over the rim, roll overhang under even with the
rim and crimp or flute.


Pumpkin Puree
Makes 1 quart

6-7 lb ripe pumpkin
1/4 tsp salt

Preheat oven to 375 degrees F. Halve pumpkin crosswise and scoop
out the seeds and strings. Place halves in a large baking pan,
hollow side down, and bake, uncovered, 1 1/2 to 2 hours until fork
tender. Remove from oven and cool. Scrape pulp from shells and
puree, a little at a time, by buzzing 15 - 20 seconds in a food
processor fitted with the metal chopping blade. Mix in salt.