Tempting Pumpkin Pie
Main Ingredient: Egg*Dairy*Sugar Cuisine: American
Best Flaky Pastry:
1 cup of Gold Medal all-purpose flour
1/4 tsp. of salt
1/3 cup plus 1 tbsp. of shortening or 1/3 cup lard
2 to 3 tbsp. of cold water
1/2 cup of sugar
1 tsp. of ground cinnamon
1/2 tsp. of salt
1/2 tsp. of ground ginger
1/8 tsp. of ground cloves
1 can (15 ounces) of pumpkin (not pumpkin pie mix) - make your own
1 can (12 ounces) of evaporated milk
Step 1Mix flour and salt in medium bowl.
Step 2Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
Step 3Sprinkle 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).
Step 4Gather pastry into a ball.
Step 5Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1-1/4 inches.
Step 6Fold pastry into fourths; place in pie plate.
Step 7Unfold and ease into plate, pressing firmly against bottom and side.
Step 8Trim overhanging edge of pastry even with plate.
Step 9Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter.
Step 10Sprinkle cutouts with sugar; press on pastry edge.
Step 11Heat oven to 425 F.
Step 12Beat eggs slightly in medium bowl with wire whisk or hand beater.
Step 13Beat in remaining ingredients.
Step 14To prevent spilling, place pastry-lined pie plate on oven rack.
Step 15Pour filling into pie plate. Bake 15 minutes.
Step 16Reduce oven temperature to 350 F.
Step 17Bake about 45 minutes longer or until knife inserted in center comes out clean.
Step 18Cool 30 minutes.
Step 19Refrigerate about 4 hours or until chilled. Immediately refrigerate any remaining pie after serving.
Step 21The cutouts that top the filling are baked on a cookie sheet while the oven is at 425Â°F.
Step 22It will take just a few minutes for them to bake golden brown.
Step 23Let cool.
Step 24Once pie has baked and cooled, top with baked pastry in the branch of leaves pattern.
Step 25Top this pie with "spiced cream clouds" without last-minute fuss! For 8 nice dollops, simply beat 1/2 cup whipping (heavy) cream with 1 tablespoon packed brown sugar and 1/4 teaspoon ground cinnamon in a chilled small bowl with an electric mixer on high speed until stiff.
Step 26If making ahead, drop the whipped cream by 8 dollops onto waxed paper and freeze uncovered at least 2 hours, then cover tightly and freeze no longer than 2 months.
Step 27If you plan to add a candy pumpkin when serving, make a depression in each dollop before freezing.
Step 28Once on the pie, the frozen dollops need to stand only 5 minutes before serving.