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1 8-inch pie
crust, purchased or homemade (recipe follows)
1 12-ounce can pureed pumpkin
1 8-ounce can evaporated milk
¾ cup brown sugar
1 teaspoon cinnamon
½ teaspoon powdered ginger
½ teaspoon nutmeg
¼ teaspoon cloves
2 eggs, lightly beaten
Preheat oven
to 425° F.
In a large bowl, combine the pumpkin, milk, spices and eggs.
Pour into the prepared pie shell and bake, uncovered, 45
minutes, until a knife inserted in the center comes out
clean. Can be made one day ahead. Cover with plastic wrap
and store in the refrigerator. Serve with whipped cream
or dessert topping.
To make whipped
cream: Purchase ½ pint of heavy whipping cream. Early
in the day, place a deep bowl and beaters in the refrigerator
to chill. Just before serving, pour the cream into the chilled
bowl. Beat on high speed until the cream starts to thicken.
Add 2 tablespoons sugar, and continue to beat until stiff.
If desired, a teaspoon of pure vanilla extract can be added
before beating.
Serves 8
Pie Crust
1 cup all-purpose
flour
½ cup solid shortening or chilled butter
¼ cup ice water
In a large bowl,
combine the flour with the shortening or butter, using a
pastry blender or two knives to cut the flour into the fat.
The mixture should look crumbly when done. Gradually stir
in ice water, a little at a time just until the dough comes
together into a ball. With your hand, gently gather the
dough together and pat into a disk. Wrap in plastic wrap
and refrigerate 45 - 60 minutes, until cold. Roll out on
a lightly floured board into a circle approximately 1/8
" thick. Place the dough into the pie pan and flute
the edges. Fill with the pumpkin filling and bake as above.
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