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TRADITIONAL PUMPKIN PIE Serves 8
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INGREDIENTS
For the Crust
1 1/4 cups flour
1 teaspoon cinnamon
2 teaspoons sugar
Dash of salt
4 tablespoons frozen butter, cut in pieces
1/4 cup vegetable shortening, frozen in pieces
1/2 egg, lightly beaten
2 to 3 tablespoons cold water

For the filling
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1, 15oz can solid pack pumpkin
1, 12oz can evaporated milk

PREPARATION

In the bowl of a food processor fitted with the steel blade, process ¾ of the flour, sugar, cinnamon and salt.

Add the frozen butter and process until the texture is pebbly for about 5 seconds.

Add the frozen shortening and process for 3 seconds.

Combine the egg and the water. Add egg mixture and process for 5 seconds.

Remove and knead further with the remaining flour without working it too much, and form a ball, adding a little water if necessary. Let it stand for 2 hours.

Roll the dough into a round 1/8 inch thick on a floured surface and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess. You can freeze any leftover dough for future use.

Pre-heat the oven to 425F.

Combine the filling ingredients – eggs, pack pumpkin, sugar, salt, spices and evaporated milk and pour them into the pie crust.

Bake for 15 minutes and then reduce the temperature to 350 degrees.

Bake an additional 40-50 minutes, or until knife inserted near center comes out clean.

Serve piping hot.

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