Tigger-Proof Pumpkin Pie

Tigger-Proof Pumpkin Pie
From The Little Big Book of Pooh by Monique Peterson
(Personal notes: I used a different dough recipe that is actually quite similar to this recipe and I opted to pre-bake the crust for 15 minutes)

For crust:

1 1/3 cup flour
1 tablespoon granulated sugar
1/2 stick (1/4 cup) butter
1/4 cup vegetable shortening
2 tablespoons ice water

For pie:

1 1/2 cups cooked or canned pumpkin
1/4 cup brown sugar
1/2 cup granulated sugar
1 1/2 cups condensed milk
1/4 teaspoon coarse salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs

Directions:
  1. Preheat oven to 425°F.

  2. To make crust, sift together dry ingredients. Using pastry blender or processor, cut in shortening and butter until mixture resembles coarse meal. Sprinkle water over dough and mix with fork until pastry is moist enough to form into a ball.

  3. Roll out dough on a lightly floured surface into a 14" round circle. Transfer and press into 9" pie pan. Trim overhand and crimp edges. Chill in freezer for 15 minutes.

  4. To make the pumpkin filling, whisk all the pie ingredients together in a large bowl until blended. Pour into the prepared crust.

  5. Bake for 10 minutes, then lower oven temperature to 350°F and bake for an additional 40-50 minutes, or until knife inserted in center comes out clean.

  6. Serve with whipped cream!
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