Saturday, September 14, 2013

Traditional Pumpkin Pie

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water

6 eggs
1 can (29 ounces) solid-pack pumpkin
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon each ground cloves, nutmeg and ginger
2 cups evaporated milk

In a bowl. combine flour and salt; cut in shortening until crumbly. Sprinkle with water. 1 tablespoon at a time, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to m a 9-in. pie plate. Place pastry m plates. mm pastry (set scraps aside if lea! cutouts are desired) and flute edges. Set shells aside. Fer filling, beat eggs in a mixing bowl. Add pumpkin, sugar, Cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells. Bake at 450" for 10 minutes. Reduce heat to 350"; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on wire racks. If desired. cut the pastry scraps with a 1-in. leaf-shaped cookie cutter; place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until lightly browned. Place on baked pies.

Yield: 2 pies (6-8 servings each).

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