IntroductionA canned pumpkin pie using half-and-half rather than evaporated milk A canned pumpkin pie using half-and-half rather than evaporated milk
- 125g flour
- 1/2 tsp salt
- 1/3 cup vegetable shortening
- 3-3.5 Tbsp ice water
- 1 can (15oz ~ 420g) canned pumpkin
- 1/2 cup half and half
- 2 eggs
- 3/4 cup sugar (brown or granulated/white)
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 3/4 tsp ground cloves
- 1/4 tsp ground nutmet
- 3 allspice berries, ground
Use half and half rather than evaporated milk. Furthermore, use 1 cup (8oz) rather than the 12oz can of evaporated milk most recipes call for. Your filling will *just* fit in the pie crust.
This recipes doubles, more or less, the spice amount of the typical back-of-the-pumpkin-can pie recipe.
For the crust, combine flour and salt. Cut in shortening in two batches. Add ice water 1/2 Tbsp at a time until the dough comes together but is not wet. Chill 15 minutes to ease rolling out. Roll out in a cirlce (easiest between two layers of wax paper) and line a 9" pie dish. Cut edges. Blind bake ~ 15-18 minutes. Remove from oven and let cool.
For the filling: 1st combine all spices in a small bow. In another, larger bowl, beat eggs and stir in sugar. Stir in pumpkin, then stir in spice mixture. Gradulally stir in half and half.
Prehead oven to 425F.
Pour mixture into pie shell.
Bake at 425F for 15 minutes. Reduce temperature to 350F and bake 40-50 minutes longer until pie is set. Remove from oven and let cool. Store, covered, in refrigerator.
Serving Size: makes 8 slices of pie
Number of Servings: 8
Recipe submitted by SparkPeople user SPKRAUSE.