Pumpkin Pie 2
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

  • 2 - cups cooked or canned pumpkin

  • 4 - eggs, beaten separately

  • 1 - cup sugar

  • 1/2 - teaspoon cinnamon

  • 1/4 - teaspoon ginger

  • 1/4 - teaspoon cloves

  • 1 - tablespoon all-purpose flour

  • 2 - tablespoons butter

  • 1/2 - cup evaporated milk

  • 1/4 - teaspoon salt

Directions

Preheat oven to 400º F.

Pie Shell

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

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

3. Form into a ball and chill for 30 minutes.  

4. On a floured board, roll out.  Place in 9-inch pie shell.  

5. Place in refrigerator and chill for 30 minutes before filling.

Pumpkin Pie Filling

1. In an electric mixer bowl, beat the egg yolks.  Mix in the pumpkin, and then add the sugar, cinnamon, ginger, cloves, and flour.  

2. Melt butter, add to filling mixture, and add evaporated milk.  

3. Finally, add the salt.

4. Line pie dish with pastry, fill with mixture, and bake 10 minutes.  This prevents crust from becoming soggy.  

5. Reduce heat to 325º F and bake 45-minutes, when pie should be firm and golden brown.  

6. Turn off heat and allow pie to stand in oven 15 minutes longer so the filling may set.

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...