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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Pie Recipe

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This recipe for Pumpkin Pie is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups all-purpose flour
1/4 cup cold butter - cubed
1/4 cup cold shortening - cubed
1 1/2 tsp. granulated sugar
5 Tbls. cold water
3 lrg. eggs - lightly beaten
2 cups canned pumpkin
1 3/4 cups whipping cream
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 Tbls. all-purpose flour
1 Tbls. molasses
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
Directions:
Directions:
Blend together flour, butter, shortening, and
sugar with hands until mixture resembles small
crumbs.
Add water and toss until mixed through.
Form the dough into a ball, then knead for 30
seconds.
Dust dough with flour, wrap in plastic wrap, and
refrigerate for at least 1 hour.
Roll out dough to an 11" circle; place in a 9" pie
plate; trim off all but 1" of excess dough from
sides of pie plate; fold remaining excess under
crust and pinch to seal.
Prick bottom of shell with fork and refrigerate
for 1 hour.
Weight crust with beans or pie weights and bake
in a 375 degree oven for 10 minutes.
Remove weights and bake an additional 5
minutes.
Gently beat together remaining ingredients and
pour into prepared crust.
Bake in a 375 degree oven for 40 minutes, or
until set.

 

 

 

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