Tempting Pumpkin Pie

Name: Tempting Pumpkin Pie
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams can pumpkin (not pumpkin pie mix); 2 eggs; 340 grams can evaporated milk; 237 milliliters Gold all-purpose flour; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 1 teaspoons salt; 79 milliliters shortening; 118 milliliters sugar; 8 servings Sugar; 2 Tbsps cold water

If 62 cents per serving falls in your budget, Tempting Pumpkin Pie might be an excellent vegetarian recipe to try. One portion of this dish contains about 6g of protein, 13g of fat, and a total of 320 calories. This recipe serves 8. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up salt, eggs, ground cloves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 6 hours and 35 minutes.

Instructions

In medium bowl, mix flour and 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 cleans 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. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Ingredients you will need

Shortening

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat oven to 425F. With floured rolling pin, roll pastry 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.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Oven

Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter.

Ingredients you will need

Equipment you will use

Cookie Cutter

Sprinkle cutouts with sugar; press on pastry edge.

Ingredients you will need

Cut Out Cookies

Sugar

In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

To prevent spilling, place pastry-lined pie plate on oven rack.

Equipment you will use

Oven

Pour filling into pie plate.

Bake 15 minutes.

Equipment you will use

Oven

Reduce oven temperature to 350F.

Equipment you will use

Oven

Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.

Equipment you will use

Oven

Knife