Creamy Pumpkin Pie



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Creamy Pumpkin Pie

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

FILLING
3/4 c Packed brown sugar
2 tb Cornstarch
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground ginger
1/4 ts Ground cloves
2 Eggs
1 cn (16-oz) pumpkin
1 cn (12-oz) evaporated milk

Pie crust: Cut lard into flour and salt until particles are size of small
peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until
all flour is moistened and pastry almost cleans side of bowl. (1 to 2
teaspoons water can be added if necessary.)

Gather pastry into a ball, shape into flattened round on lightly floured
cloth-covered board. Roll pastry 2 inches larger than inverted pie plate
with floured cloth-covered rolling pin. Fold pastry into fourths; unfold
and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll
pastry under, even with plate. Flute.

Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake
8-10 minutes or until light brown; cool.

Filling: Mix brown sugar, cornstarch, salt and spices in 3-quart saucepan
until well blended. Stir in eggs, pumpkin and evaporated milk until well
blended. Cook over medium heat, stirring constantly, until mixture thickens
and boils. Boil and stir 1 minute. Cool 5 minutes. Pour into pie crust.
Refrigerate 3 hours before cutting. Spread top of pie with sweetened
whipped cream, if desired. Refrigerate any remaining pie immediately. 6
servings.

BETTY CROCKER RECIPE

Ingredients:

------------------------CRUST (9-INCH ONE-CRUST PIE------------------------
1/3 c Lard -or-
1/3 c Shortening plus
1 tb Shortening
1 c All-purpose flour
1/2 ts Salt
2 -(up to)
3 tb Cold water

Serves:

6 Servings 		 
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