Pumpkin Pie

 

1 1/3

cups Gold Medal® all-purpose flour

1/2

teaspoon salt

1/3

cup vegetable oil

2

tablespoons cold water

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

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.