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| 1 1/3 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1/3 | cup vegetable oil |
| 2 | 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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| 3/4 | cup whipping cream |
| 2 | tablespoons sugar |
| 1. | Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate. |
| 2. | In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk. |
| 3. | To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes. |
| 4. | Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours. |
| 5. | In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator. |
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| There's no last minute fuss and muss when you freeze spoonfuls of whipped cream to use later. Just drop whipped cream by 8 spoonfuls onto waxed paper-lined cookie sheet. Freeze uncovered at least 2 hours. Then, place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than 2 months. |
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| Lighten up! For 2 grams of fat and 120 calories per serving, omit the pastry and whipped cream. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Use evaporated fat-free milk. Make filling as directed; pour into pie plate. Bake about 45 minutes or until knife inserted in center comes out clean. |
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| Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings. |
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| Short on time? Use whipped topping instead of making the sweetened whipped cream. |
Nutrition Information:
185 ( 20 ); 2 g ( 1 g); 5 mg; 170 mg; 37 g ( 2 g); 7 g 100 %; 2 %; 18 %; 8 % 2 ; 1/2