Pumpkin Pie

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

Ingredients

Pumpkin Pie

  • 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

Pie Crust

  • 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)

Instructions

Pumpkin Pie

  1. 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
  2. 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.
  3. 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.

Pie Crust

  1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size
  2. 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.
  3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry into a 12 inch circle.
  4. Fold pastry circle into fourths and transfer to a 9 inch pie plate. Unfold and ease pastry into pie plate without stretching it.
  5. 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.