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| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1/3 | cup plus 1 tablespoon shortening |
| 2 | to 3 tablespoons cold water |
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| 2 | eggs |
| 1/2 | cup sugar |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon salt |
| 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 |
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| 1/2 | cup whipping cream |
| 1 | tablespoon sugar |
| 1/4 | teaspoon pumpkin pie spice or ground cinnamon |
| 1. | In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. 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). |
| 2. | 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. |
| 3. | 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. |
| 4. | In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning. |
| 5. | Bake 15 minutes. Reduce oven temperature to 350°F. 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. |
| 6. | In chilled small bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topping with whipped cream. |
| No change. |
Nutrition Information:
350 ( 180); 20g ( 8g, 2g); 85mg; 370mg; 36g ( 2g, 21g); 7g 170%; 2%; 15%; 10% 1 ; 1 1/2 ; 0 ; 1/2 ; 3 2 1/2