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Tempting Pumpkin Pie
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Prep Time:
20 minutes
Total Time:
6 hours 35 minutes
Create your own delicious pumpkin pie with this simple holiday recipe.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • Sugar
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
Instructions:
  • 1. In a medium bowl, combine the flour and salt. Add the shortening and use a pastry blender or two knives to cut it in until the mixture resembles small peas. 2. Sprinkle cold water over the mixture, adding 1 tablespoon at a time. Use a fork to toss the ingredients until all the flour is moistened and the pastry almost cleans the side of the bowl. If needed, you can add 1 to 2 teaspoons more water.
  • Take the pastry and shape it into a ball, then flatten it into a round shape on a lightly floured surface. Wrap it in plastic wrap and refrigerate for about 45 minutes until the dough is firm yet pliable. Chilling allows the shortening to firm up slightly, resulting in a flakier baked pastry. If refrigerated longer, allow the pastry to soften a bit before rolling.
  • Preheat the oven to 425°F. Roll out the pastry with a floured rolling pin into a round shape that is 2 inches larger than the upside-down 9-inch glass pie plate. Gently fold the pastry into fourths and place it in the pie plate. Unfold the pastry and press it firmly against the bottom and sides of the plate. Trim any overhanging edges of pastry to 1 inch from the rim of the pie plate. Fold and tuck the pastry under to be even with the plate. Use a tiny leaf-shaped cookie cutter to create decorative cutouts with the leftover pastry scraps. Sprinkle the cutouts with sugar and press them along the edge of the pastry.
  • In a medium bowl, gently whisk eggs with a wire whisk or hand beater. Mix in all remaining filling ingredients until thoroughly combined.
  • Place the pastry-lined pie plate carefully on the oven rack to avoid spills. Pour the filling into the pie plate and bake for 15 minutes.
  • Lower the oven temperature to 350°F. Bake for an additional 45 minutes or until a knife inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate for about 4 hours until chilled. Keep stored in the refrigerator.

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