Pumpkin Pie

Basically, I take the recipe on the back of the Libby's can, and double everything except the pumpkin. This recipe serves from 1 to 6 people depending on their level of hunger.

A similar recipe appeared in Chocolatier, December 1990, page 24


Pie Shell

2 cups all purpose flour
1.5 teaspoons granulated sugar
1/4 cup water
1/4 teaspoon salt
1/2 cup Crisco

In a small bowl, dissolve the sugar and salt in the water.

Add the shortening and flour together and mix until thin flakes begin to form. While mixing, slowly add the water mixture until the dough clings together. Add all the water only if the dough is still dry and crumbly.

Moisten a work surface (so the plastic wrap will stick) and cover the work surface with Saran Wrap. Place the dough on the Saran Wrap and roll flat. You can then place the pie pan on top of the dough, flip the dough and the pan, and press the dough into the pan. The Saran Wrap can then be peeled away without tearing the dough. Trim the edge of the pastry so that about 3/4 - inch hangs over the edge of the pie plate. Flute the edge if necessary.

Pumpkin Pie Filling

4 large eggs
1 cup granulated sugar
1 can (16 ounces) solid pack pumpkin
1 cup evaporated milk
1 teaspoon vanilla extract
1.5 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt

In a medium bowl, whisk the eggs until blended. Whisk in the sugar until well combined. Add the pumpkin, evaporated milk, vanilla, spices and salt; whisk until smooth. Scrape the filling into the prepared pie shell. Bake the pie for 15 minutes at 415, then reduce the temperature to 350 and bake for another 40 minutes or until the filling is set. Transfer the pie to a wire rack and cool completely.