Pumpkin Pie

By hkisilywicz

Gram Pouliot always served a frozen squash pie on Thanksgiving and it is what I prefer having grown up with it!
Don't forget the whip cream

Ingredients

• Dough
• 1 1/4 all-purpose flour
• 2 tsp sugar
• 1/8 tsp salt
• 1/2 c butter
• 2 large egg
• Filling
• 15 oz pure pumpkin puree
• 3/4 c sugar
• 3 egg
• 1 1/4 c half and half
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 12 oz evaporated milk

Details

Servings 8

Preparation

Step 1

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
Lower the oven temperature to 350 degrees F.

While the pie shell is cooling make the filling. IMix sugar, salt, cinamon, ginger & cloves in small blowl. Beat eggs in large bowl. Stir in pumpkin and sugar spice mix. Gradually stir in evaporated milk.
Bake 425 for 15 min. Reduce tem to 350 bake for 40-50 min.