Pilgrim Pumpkin Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 4 cups all-purpose flour 1 tablespoon white sugar 2 teaspoons salt 1 ¾ cups shortening 1 tablespoon distilled white vinegar 1 egg ½ cup ice water 2 eggs, beaten 2 cups pumpkin puree ¾ cup honey ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 1 (12 fluid ounce) can evaporated milk 2 cups heavy whipping cream ¼ cup honey ½ teaspoon ground ginger
Nutrition Info
- 1076.8 caloriescarbohydrate: 96.1 gcholesterol: 165 mgfat: 73.1 gfiber: 3.8 gprotein: 14.1 gsaturatedFat: 27.9 gservingSize: -sodium: 976.5 mgsugar: 43.5 gtransFat: : -unsaturatedFat: : -
Directions Pilgrim Pumpkin Pie
Directions
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Preheat oven to 425 degrees F (220 degrees C).
To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.