(adapted from the back of the Libby pumpkin can) Makes one 9 inch pie - serves 8-12 1/2 cup granulated sugar 1/4 cup golden brown sugar 1 teaspoon ground cinnamon 1 teaspoon freshly ground ginger 1/2 teaspoon salt 2 large eggs 1 teaspoon vanilla extract 1 can (15 oz) pure pumpkin 1 can (12 fl.oz) evaporated milk 1 UNBAKED 9 inch pie crust (recipe below if you want to make your own) Whipped cream (optional - for serving) Directions Mix
sugars, cinnamon, salt, ginger in small bowl. Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture. Add vanilla. Gradually stir in
evaporated milk. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. Flaky Pie Crust Bon Appétit | 2000 by Elinor Klivans Makes one 9-inch crust 1 1/3 cups all purpose flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces 2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces 3 tablespoons (or more) ice water Food processor: Mix flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes. Pastry blender: Mix flour, sugar and salt in bowl. Add butter and shortening. Using pastry blender, push through the butter and shortening, until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Continue blending just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Can be prepared 2 days ahead. Cover and refrigerate.) |