OLD FASHIONED PUMPKIN PIE
Old Fashioned Pumpkin Pie
Basic single crust pie pastry
Filling:
2 cups fresh pumpkin puree (or 1 15oz can of pumpkin puree)
¾ cups evaporated cane sugar
½ teaspoon salt
1 – 2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
¼ teaspoon ground or fresh nutmeg
¼ teaspoon ground cloves
2 large eggs
1½ cups of half and half
Preheat oven to 425 degrees. Prepare pie pastry as directed and place in freezer for 15 minutes.
Combine the sugar, salt and spices in a small bowl and set aside. Beat the eggs in a large bowl then stir in the pumpkin and sugar/spice mixture. Slowly add half and half while stirring until completely incorporated. Pour into pie shell.
Place on center oven rack. Bake for 15 minutes. Reduce heat to 350 degrees and rotate pie, front to back. Bake an additional 40 – 45 minutes until the pie sets and a knife comes out clean when inserted in the center. Remove from oven and cool on a wire rack approx 2 hours and then serve.
Basic Pie Pastry (single crust)
1 ½ cups unbleached all purpose flour
1 teaspoon evaporated cane sugar
½ teaspoon salt
1 stick cold unsalted butter, cut into 1/16ths (1/2 cup)
4 – 5 Tablespoons cold water
Using a food processor, pulse dry ingredients several times to blend. Add butter and pulse several times until mixture appears pea and pebble size. Add 2 tablespoons of the water and pulse 5 – 6 times. Slowly add remaining water while pulsing dough only adding enough water until dough starts to form larger pieces.
Remove from food processor and form the dough into a flat ball and wrap with plastic. Chill at least one hour. Remove dough from refrigerator a few minutes before rolling out.
On a floured surface, carefully roll out dough into a large 13” circle, using flour as needed to prevent from stick to surface or pin. When desired size is reached, carefully fold dough in half, then quartered and place in pie pan. Carefully unfold dough and gently press into pan. Trim excess dough and form an edge (or pinch edges). Place pie pastry in freezer for 15 minutes before using.
