Pumpkin Pie is an absolute classic in every kitchen during fall time. Nancy Hopkins was kind enough to share this recipe with us and it was fantastic! We added a twist to the recipe and made them into little tartlets to use as a passed hors d’oeuvre. I hope you’ll take the time to make this yourself and share it with your family!
- Prep Time: 30m
- Cook Time: 1h
- Total Time: 3h
- Yield: 1 Pie
- Category: Dessert
- 1 recipe Pastry for Single-Crust Pie (recipe to follow)
- 15 ounces can pumpkin
- 3/4 cup packed brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 4 eggs , lightly beaten
- 1 1/2 cups half and half
- Whipped Cream
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/4 cup butter, cut up, or shortnening
- 1/4 cup of cold water (more if needed)
- Preheat oven to 400 Degrees Farenheit. Prepare and roll out pastry for single-crust pie. Line a 9-inch pie plate with pastry circle and trim. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake 15 minutes. Remove foil
- Meanwhile, for filling, in a large bowl combine next six ingredients (through cloves). Stir in eggs. Gradually stir in half-and-half just until combined.
- Place baked pastry shell on oven rack; pour filling into pastry shell. Cover edge of pie loosely with foil. Bake 20 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife comes out clean. Cool on a wire rack 1 hour. Cover and chill within 2 hours. If desired, serve with whipped cream.
- In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size
- Sprinkle 1 tbsp of water over part of the flour mix; toss with a fork. Pish moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding water until mixture begins to come together. Gather pastry into a ball, kneading gently until it just holds together.
- On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry into a 12 inch circle.
- Fold pastry circle into fourths and transfer to a 9 inch pie plate. Unfold and ease pastry into pie plate without stretching it.
- Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate\'s edge; crimp edges as desired. Do not prick pastry.