This Recipe Is For A 10 Inch Pie Plate
Filling Ingredients
3 Eggs
2 ¾ Cups Canned Pure Pumpkin – I Always Use E.D.Smith’s Canned Pumpkin
The Remaining Pumpkin Can Be Refrigerated Or Frozen For Another Use Like Muffins
1 Cup Sugar
¾ Teaspoon Fine Salt
1 ½ Teaspoon Cinnamon
¾ Teaspoon Ground Ginger
½ Teaspoon Ground Cloves
2 ¼ Cups Evaporated Milk Or Half-And-Half
Filling Method
Heat Oven To 425 Degrees Fahrenheit
Prepare The Pastry From The Recipe Below
Line The Bottom Of The Pie Plate With Pastry
Beat Eggs With An Electric Mixer
Combine The Dry Ingredients – Sugar, Salt And Spices Together In A Bowl
Add The Pumpkin, Milk And Dry Ingredients To The Eggs
Mix To Blend, Do Not Over Beat
Pour Into The Pastry Shell – The Filling Is Very Runny
Note – To Prevent Spills Place The Pie Plate Containing The Shell On The Oven Rack To Fill
Bake For 15 Minutes
Reduce Oven Temperature To 350 Degrees Fahrenheit
Bake Approximately 30 Minutes Longer Until A Knife Inserted In The Centre Of The Pie Comes Out Clean
Cool
The Pie Can Be Served With Softly Whipped Cream
Try The Whipped Cream Blended With 1-2 Ounces Of Rum
Try 1 Cup Of Whipped Cream With 3 Tablepsoons of Maple Syrup And 2 Tablespoons of Cognac
Nana Pat’s Favourite Pastry Recipe
Pastry Ingredients
2/3 Cup Buttery Crisco Shortening Chilled
1 ½ Cup Cake And Pastry Flour
¾ Cup Regular Plain Flour
¾ Teaspoon Fine Salt
4-6 Tablespoons Ice Water – Use As Needed To Pull The Dough Together, My Kitchen Is Always Warm, So I Usually Use The 6 Tablespoons
Pastry Method
Hand Method
Mix Flour And Salt Together In A Bowl
Cut The Crisco Into Very Small Pieces With A Pastry Cutter Or Knife
Add The Crisco To The Bowl With The Flour And Salt
Add The Ice Water – Start With 4 Tablespoons
Stir The Mixture Gently With A Fork To Make/Pull The Pastry Together
Do Not Over Mix – Otherwise The Pastry Will Become Tough
Food Processor Method
Mix Flour And Salt
Cut The Crisco Into Large Chunks With A Knife
Add The Flour And Salt With The Crisco Into The Food Processor
Just Pulse The Mixture 2 Or 3 Times To Ensure That The Crisco Becomes Pea-Like Pieces In The Flour
Add The Ice Water – Start With 4 Tablespoons
Pulse Gently 2-3 Times
The Dough Will Pull Away From The Sides Of The Food Processor
Do Not Over Mix – Otherwise The Pastry Will Become Tough
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Place The Mixture Gently On A Lightly Floured Board
Pat And Shape The Dough Into A Ball
Cut Into 2 Pieces – 1/3 And 2/3 Portions
Wrap Separately In Plastic Wrap And Refrigerate For At Least 30 Minutes
Remove The Larger Package Of Pastry Dough From the Refrigerator
The Remaining Dough Portion Can Be Kept In The Refrigerator For Another Baking Recipe
Place The Ball Of Dough On A Lightly Floured Board And Roll Out The Bottom Crust – Approximately 12 Inches Diameter
Place In The Bottom Of Your Pie Plate
Do Not Stretch The Pastry Or It Will Shrink When Cooking
