- PIE CRUST:
- 1/2 cup cold butter
- 1 cup flour
- 1/8 cup sugar
- 1/8 cup salt
- 1/8 cup cold water
- PIE FILLING:
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) preferably Libby’s 100% Pure Pumpkin Pumpkin
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
To make the pie crust: Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch). As the mixer turns on low sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.
To roll out the dough pat into a thick flattened ball. Lightly flour your work surface and roll dough 12 inches in diameter. Gently lift dough and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it. (Pre-made pie crusts can also be used.)
To make the pie filling: Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
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.
a) 1-3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
b) Do not freeze, as this will cause the crust to separate from the filling.
c) For two shallow pies, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.