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Mommy's Pumpkin Pie

Ingredients

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Directions

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  • Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges high. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degree F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights.

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  • In a large bowl, combine pumpkin, brown sugar, 1-1/4 teaspoons cinnamon, the ginger, salt, cloves and orange peel. Add eggs; beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.

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  • Place the partially baked pie crust on the oven rack. Carefully pour pumpkin mixture into the pastry shell. To prevent overbrowning, cover edge of the pie with foil.

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  • Bake in 400 degree F oven for 20 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Serve with whipped cream sprinkled with granulated sugar and additional cinnamon. Makes 8 servings.

Nutrition Facts (Mommy's Pumpkin Pie )

509 calories; total fat 28g; saturated fat 14g; polyunsaturated fat 3g; monounsaturated fat 9g; cholesterol 182mg; sodium 499mg; potassium 293mg; carbohydrates 58g; fiber 3g; sugar 25g; protein 9g; vitamin a 88IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 89mcg; vitamin b12 1mcg; calcium 121mg; iron 4mg.

Helens Single-Crust Pie Pastry

Ingredients

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Directions

Helen's Single-Crust Pie Pastry:
  • In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.

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  • In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).

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  • Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.

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  • On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.

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  • Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust

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