Pumpkin Pie I
Makes 1 9-inch pie.

Ingredients

• 9-Inch Pie Shell Pastry

  • 1 - cup all-purpose flour, sifted

  • 1/2 - teaspoon salt

  • 1 - Tablespoon sugar

  • 5 - Tablespoons butter

  • 1 - egg yolk

  • 1 - Tablespoon ice water

• Pie Filling

  • 1-1/2 - cups canned pumpkin

  • 1/2 - cup brown sugar

  • 1 - teaspoon cinnamon

  • 1/2 - teaspoon ginger

  • 1/4 - teaspoon nutmeg

  • 1/2 - teaspoon salt

  • 2 - eggs, slightly beaten

  • 1-1/2 - cups milk

  • 1/2 - cup cream

Directions

Preheat oven to 450° F.

Pie Shell

• In a mixing bowl, sift flour with the salt and sugar.  Cut in the butter.  

• Mix flour, salt, sugar, and butter lightly.  Stir in the egg yolk and add water.  

• Form into a ball and chill for 30 minutes.  On a floured board, roll out.  

• Place in 9-inch pie shell.  Place in refrigerator and chill for 30 minutes before filling.

Pie Filling

• In the top half of a double boiler at moderate heat, add the pumpkin, sugar, cinnamon, ginger, nutmeg, salt, eggs, milk, and cream.

• Cook until mixture is thick.  Set aside and allow cooling. 

• Pour pumpkin in the pie shell and bake 1 hour or until done.  Insert a knife into the middle; you want it to come out clean.

Picnicking & Tailgating:

Place pie in carrier and take to the picnic or tailgate functions.  Should be the hit of the party.

* Check Authentic Pennsylvania Dutch Pie Recipes...