Classic Pumpkin Pie

Name: Classic Pumpkin Pie
Prep time: 6 h 45 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams can pumpkin (not pumpkin pie mix); 2 eggs; 340 grams can evaporated milk; 237 milliliters Gold Medal® all-purpose flour; 0 teaspoons pumpkin pie spice or ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 1 teaspoons salt; 79 milliliters shortening; 1 Tbsp sugar; 2 Tbsps cold water; 118 milliliters whipping cream

One portion of this dish contains around 7g of protein, 19g of fat, and a total of 281 calories. If 66 cents per serving falls in your budget, Classic Pumpkin Pie might be an excellent vegetarian recipe to try. This recipe serves 8. Thanksgiving will be even more special with this recipe. Head to the store and pick up whipping cream, water, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 6 hours and 45 minutes.

Instructions

In medium bowl, mix flour and 1/2 teaspoon salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Ingredients you will need

Shortening

Peas

Equipment you will use

Blender

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Bowl

Gather pastry into a ball. On lightly floured surface, shape dough into flattened round. Wrap pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Oven

In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients.

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Egg

Equipment you will use

Whisk

Bowl

Place pastry-lined pie plate on oven rack to prevent spilling the filling.

Equipment you will use

Oven

Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Bake 15 minutes. Reduce oven temperature to 350°F.

Equipment you will use

Oven

Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled.

Equipment you will use

Oven

Knife