Our Pumpkin Pie Recipe is enjoyed by many of our customers
worldwide. We know you will enjoy it too.
Pie Pastry Shell
1 1/2 cups all-purpose flour
1/4 cup cold unsalted butter, cut into bits
1/4 cup cold vegetable shortening, cut into bits
1 1/2 teaspoon sugar
4-6 tablespoons ice water
Dough makes enough for one 9" or
10" pie shell. |
Pumpkin
Pie Filling
3/4 cup firmly packed dark
brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon unsulfured molasses
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups canned pumpkin puree
3 large eggs, beaten lightly
1 3/4 cups whipping cream (sweetened whipped cream flavored with vanilla as an
accompaniment if desired) |
The
Shell By Hand
Blend flour, butter, vegetable
shortening and sugar with fingertips in bowl until the mixture resembles meal.
Add ice water, toss mixture until water is incorporated.
Form the dough into a ball.
Knead dough lightly with heel of your hand against a smooth surface for a few seconds to
distribute evenly.
Dust dough with flour and chill it wrapped in plastic wrap for at least 1 hour, or for up
to 2 days.The Shell By Food
Processor
Fit processor with steel blade.
Combine flour, butter, vegetable shortening and sugar.
Process until mixture resembles coarse meal.
Sprinkle water over mixture and process until it comes together in large pieces about the
size of pebbles.
Transfer dough to work surface and knead with heal of hand for a few seconds to distribute
evenly.
Dust dough with flour and chill it wrapped in plastic wrap for at least 1 hour, or for up
to 2 days.
Roll out dough, trim off excess from
sides of pie shell leaving 1 inch overhand.
Fold overhang over rim pressing onto sides of shell.
Crimp the edges decoratively.
Prick bottom of shell with fork and chill for 1 hour.
Preheat oven to 375 degrees F.
Line, weight and blind-bake shell in middle of oven for 10 minutes.
Carefully remove weight beans and paper and bake shell for 5 minutes more or until lightly
colored. Let cook on rack.
Pumpkin Pie Filling
Combine brown sugar, granulated
sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt in bowl.
Stir in pumpkin puree.
Add eggs and cream to the pumpkin mixture.
Pour filling into pre-baked shell.
Bake pie in the middle of oven for about 40 minutes, or until the filling is set.
Let cool on a rack.
Serve pumpkin pie with whipped cream
if desired. |
