Classic Pumpkin Pie

Who says basic has to be bland? Every slice of Classic Pumpkin Pie is bursting with the flavors of seasonal spices.

Prep Time

Minutes

Total Time

6:45

Hrs:Mins

Makes

servings

Pie Crust

cup Gold Medal® all-purpose flour

1/2

teaspoon salt

1/3

cup plus 1 tablespoon shortening

to 3 tablespoons cold water

Filling

eggs

1/2

cup sugar

teaspoon ground cinnamon

1/2

teaspoon salt

1/2

teaspoon ground ginger

1/8

teaspoon ground cloves

can (15 oz) pumpkin (not pumpkin pie mix)

can (12 oz) evaporated milk

Spiced Cream Clouds

1/2

cup whipping cream

tablespoon sugar

1/4

teaspoon pumpkin pie spice or ground cinnamon

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).
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.
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.
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.
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.
In chilled small bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topping with whipped cream.

Makes 8 servings