Pilgrim Pumpkin Pie
Keyless propeller fitting (wet method).
Recipe Summary Pilgrim Pumpkin Pie
My husband never liked pumpkin pie until he tasted mine. I don't know what makes mine so different but here is the recipe. White sugar may be used in place of honey.Ingredients | Pilgrim Nut Method For Fitting Propellers4 cups all-purpose flour1 tablespoon white sugar2 teaspoons salt1 ¾ cups shortening1 tablespoon distilled white vinegar1 egg½ cup ice water2 eggs, beaten2 cups pumpkin puree¾ cup honey½ teaspoon salt1 teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground cloves1 (12 fluid ounce) can evaporated milk2 cups heavy whipping cream¼ cup honey½ teaspoon ground gingerDirectionsPreheat oven to 425 degrees F (220 degrees C).To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.Info | Pilgrim Nut Method For Fitting PropellersServings:
8
Yield:
1 pie
TAG : Pilgrim Pumpkin PieFruits and Vegetables, Vegetables, Squash,