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Cook'n with Betty Crocker 
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Pumkin Pie |
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Serves: 8 Print this RecipeBe sure to use canned pumpkin and not pumpkin pie mix for this pie. The canned pumpkin is just puree, while the pie mix has spices already added to the puree. For a special garnish, cut leftover pastry into special shapes and bake separately on a cookie sheet until light golden brown. Arrange cut outs over baked filling. Pastry for Baked Pie Crust (below) 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 (16-ounce) can pumpkin 1 (12-ounce) can evaporated milk Sweetened whipped cream Baked Pie Crust 1/3 cup plus 1 tablespoon shortening or 1/3 cup lard 1 cup all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water 1. Heat oven to 425°. Prepare Pastry for Baked Pie Crust through step 4. 2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients except sweetened whipped cream. 3. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes. 4. Reduce oven temperature to 350°. Bake about 45 minutes longer or until knife inserted in center comes out clean. Refrigerate about 4 hours or until chilled. Serve with sweetened whipped cream. Immediately refrigerate any remaining pie after serving. For Baked Pie Crust 1. Heat oven to 475°. 2. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. 3. Shape into flattened round on lightly floured cloth-covered board. Roll pastry into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. 4. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. 5. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. 1 SERVING: Calories 295 (Calories from Fat 135); Fat 15g (Saturated 5g); Cholesterol 65mg; Sodium 330mg; Carbohydrates 34g (Dietary Fiber 1g); Protein 7g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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