Friday, May 25, 2012

New England Style Pumpkin Pie


For the Pie crust:
½  cup solid vegetable shortening
1 1/3  cups flour
½  teaspoon salt
4  Tablespoons cold water

For the Pie Filling:
2  cups pumpkin puree, or  a 15 oz. can of pumpkin puree(which is only  1 2/3 cup of puree, but will suffice)
1  Tablespoon cornstarch
½    teaspoon cinnamon
½    teaspoon ginger
½    teaspoon nutmeg
¼    teaspoon salt
1 ½   Tablespoons butter, melted
1 ½   cups undiluted canned milk
¾    cup sugar
1/8  cup molasses
2   eggs

1.  Preheat oven to 450°.
2.  In a medium bowl, cut the solid vegetable shortening into the flour and salt with a pastry blender.
3.  Incorporate the cold water with a fork.  Stirring just until well combined.
4.  Roll pie crust out on a well floured surface until slightly larger than your pie plate.
5.  Gently position the crust into the pie plate. Folding it into quarters will help you get it from the counter top to the pie plate.
6.  Set aside.
7.  In a large bowl, combine all the pie filling ingredients using a wire whisk.
8.  Pour the pie filling into the prepared pie crust.
9.  Bake at 450°  for 15 minutes.
10.  Lower the oven temperature to 350°, without opening the door and continue to bake at 350°   for 50 - 56 minutes and toothpick comes out clean.

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