Tempting Pumpkin Pie

By Lindae999

Calories 280
Fat 14 G
Fiber 2 G

Ingredients

• Crust:
• 1 cup all purpose flour
• 1/4 tsp salt
• 1/3 cup plus 1 TBSP shortening or 1/3 cup lard
• 2 to 3 TBSPs cold water
• Filling:
• 2 eggs
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 can (12 oz) evaporated milk

Details

Servings 8

Preparation

Step 1

Crust:
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 TBSP at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 tsps more water can be added if necessary).

Gather into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9X1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1/2 inch from rim of pie plate. Fold and roll pastry in toward middle of pie rather than under. Do not flute.

Filling:
1. Heat oven to 425 degrees. Make crust as indicated above.
2. Beat eggs slightly in med bowl with wire whisk or hand beater. Beat in remaining ingredients.
3. Cover edge of pie crust with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.
4. Reduce oven temp to 350 degrees. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store covered in refrigerator.