Pumpkin Pie

Serves 4 to 6

For Pastry:
1 1/2 cups flour
1/4 cup salt
1/2 cup vegetable shortening, chilled
For Filling:
1 (1 1/2 to 2 lb ) fresh pumpkin
2/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground cloves
1 1/2 cups evaporated milk
2 eggs, lightly beaten
1/2 teaspoon salt

For pastry, sift flour and salt together in a large bowl. Cut in
shortening with a pastry cutter or 2 knives until mixture resembles coarse
meal. Add up to 5 tablespoons ice water as needed, 1 tablespoon at a time,
mixing until dough holds together. Form into a ball, wrap in plastic wrap,
and refrigerate for 1 hour.
For filling, cut pumpkin into large pieces, discarding seeds and pith.
Fit a large pot with a steaming rack, add enough water to come just up to
(but not over) the rack, and bring to a boil over high heat. Place pumpkin
on rack, cover, and steam until pulp is soft, about 30 minutes. Cool, then
scrape pulp from skin into a food
processor and puree. Add sugar, cinnamon, ginger, cloves, milk, eggs, and
salt and pulse until mixture is very smooth. Preheat oven to 425 degrees.
Roll out dough into a 12-inch round on a floured surface, then ease into a
9-inch pie pan. Trim edges, allowing a 1/2-inch overhang, then fold edge
under and crimp or
flute. Fill with pumpkin filling and bake for 15 minutes, then reduce heat
to 350-degrees and continue baking until filling is set, 30-40 minutes.
Allow to cool before serving.

Jenn Mom2Samantha and Tiny




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