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Ingredients
Crust
1 1/4 cups all-purpose
flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter
(chilled and cut into cubes)
2-4 tablespoons ice
water (chill with ice in a glass before using)
Pie
2 eggs
1 14-oz. can pumpkin
1 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground
ginger
1/8 teaspoon ground
cloves
1/8 teaspoon salt
3/4 cup canned
evaporated milk
1 pie crust (recipe
follows)
Directions
Crust
In a food processor,
combine flour, salt and sugar and process until
mixed. Add butter cubes and process until mixture
resembles coarse crumbs (about 15 seconds). Begin to
process again, then steadily add 2 tablespoons of
the ice water. (After adding water, mixture should
hold together when pinched.) Only use
additional ice water if dough does not hold together
when pinched (a small amount at a time, testing in
between each addition). Process for a few seconds
only; do not process for more than 30 seconds.
Transfer dough to a work
surface and gather into a ball. Flatten ball into a
5 or 6-inch disk. Wrap the disk in plastic wrap and
place in the refrigerator for 30 minutes to 1 hour.
After dough has chilled,
transfer to a lightly floured surface. Roll into a
13-inch circle, always rolling from the center
outward. Lift dough frequently and re-flour work
surface as necessary to prevent dough from sticking
to work surface. Carefully transfer dough to pie pan and brush
off any excess flour. If dough cracks or tears
during this process, simply pinch dough back
together, smoothing mended areas. Tuck overhanging
dough under itself. Use your fingers or a fork to
create a decorative border around the edges. Cover
dough with plastic wrap and place in refrigerator
for about 30 minutes before pouring in the pumpkin
pie filling.
Pie
Preheat oven to 375°
F.
In a medium mixing bowl,
beat eggs lightly. Add pumpkin, brown sugar,
cinnamon, nutmeg, ginger, cloves and salt. Whisk
until well blended. Add milk and whisk again until
blended and smooth. Pour mixture into prepared and
chilled pie crust and bake for 45-55 minutes or
until toothpick or pointed knife inserted into
center of pie comes out clean. Garnish with whipped
cream or vanilla ice cream. |
