Pumpkin Pie
Source of Recipe
Internet
List of Ingredients
Best Flaky Pastry (below)
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 ounces) pumpkin (not pumpkin pie mix)
1 Can (12 ounces) evaporated milk
Recipe
Heat oven to 425ºF. Make Best Flaky Pastry--except cut scraps of rolled pastry with tiny leaf-shaped cookie cutter instead of fluting edge of piecrust. Sprinkle cutouts with sugar; press on pastry edge.
Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients.
To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.
Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Immediately refrigerate any remaining pie after serving.
Best Flaky Pastry
1 Cup Gold Medal® all-purpose flour
1/4 Teaspoon salt
1/3 Cup plus 1 tablespoon shortening or 1/3 cup lard
2 To 3 tablespoons cold water
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
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