Desserts
Pumpkin Pie
Description
When the Colonists first landed in North America, they were introduced to pumpkins by the American Indians, who were growing and using them in their cooking. The Colonists quickly embraced the large fruit and began using it in pie which ultimately became a national Thanksgiving tradition. One early colony in Connecticut even delayed Thanksgiving until molasses, used to make the pie, became available again!
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
Directions:
- Heat 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.
- In 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.
- To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin 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. Place pie on cooling rack. Cool completely, about 2 hours.
- In 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.
