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Pumpkin Pie Recipe

Pumpkin Pie

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November 5, 2018

  • Yields: 7-8 Servings
Pumpkin Pie Recipe

Directions

Crust

1Preheat oven to 375°F. Prepare a 9-inch pie pan.

2In a medium mixing bowl, stir together the unbleached flour and sea salt.

3Using a pastry blender, cut in the shortening until mixture resembles fine crumbs.

4Sprinkle 1 tablespoon of the water over part of the mixture; gently push moistened dough to the side of the bowl.

5Repeat, using 1 tablespoon of the remaining water at a time, until dough is moistened. Form dough into a ball.

6On a lightly floured surface, flatten the ball of dough with hands. Roll dough from center to the edges, forming a circle about 12 inches in diameter.

7Ease pastry into prepared pie plate, being careful not to stretch the pastry.

8Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold the extra pastry under the edge. Do not prick pastry. Bake with pie filling as directed.

Filling

1In a large mixing bowl, stir together the pumpkin, sugar, cinnamon, ginger and cloves or allspice.

2Add egg whites to the mixture until combined.

3Stir in the evaporated skim milk and water.

4Pour the pumpkin mixture into the pie plate. Cover the edge of pie crust with foil.

5Place the pastry-lined pie plate on an oven rack.

6Bake for 25 minutes. Remove the foil. Bake for 25 to 30 minutes more, or until knife inserted near center comes out clean. Cool on a wire rack.

7If desired, serve the pie with a whipped dessert topping.

8Cover and store pie in refrigerator.

Ingredients

Crust

1 1/4 cups flour, unbleached

1/4 teaspoon sea salt

1/4 cup shortening

4 to 5 tablespoons cold water

Filling

1 can (16 oz.) pumpkin

2/3 cup C&H® Granulated Sugar

1 teaspoon ground cinnamon

1 1/2 teaspoons ground ginger

1/8 teaspoon ground cloves or allspice

4 egg whites

1 cup evaporated skim milk

1/4 cup water

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