Pumpkin Pie Classic Recipe
Serve With A Flaky Pie Crust and Whipped Cream

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A classic traditional pumpkin pie recipe many will call their favorite because it contains a tasty array of spices sitting on a flaky pie crust topped with freshly whipped cream that many will want a second helping


photograph created by Peggy Bucholz for my website www.finedinings.com
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Cook Time: 45 to 55 minutes   Prep Time: 20 min   Servings: 8 servings

Pie Crust (yields one - 9" pie shell)
1 tablespoon Crisco,
1/4 cup butter, frozen and grated,
1 cup flour
1/4 teaspoon salt
1/8 teaspoon sugar
2 tablespoons to 1/4 cup ice water

In a bowl, cut Crisco and butter into the flour, salt and sugar until mixture resembles coarse crumbs. Sprinkle ice water over the mixture, blend just until dough comes together. (adding too much water can make crust tough and leathery). Roll out dough on a floured board about 1 inch larger than pie plate. Fold dough in half and place in pie plate, unfold to fill pie plate, set aside to make filling.

Pumpkin Filling
15 oz. can pumpkin
14 oz. can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven 425 degrees.

In large mix
ing bowl, combine all ingredients except pastry shell; mix well. Pour into unbaked pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees; continue baking 35 minutes to 40 minutes or until knife inserted 1 inch from edge comes out clean. (Do not over bake or crust will separate from filling).

Remove pie from oven to
a rack to
cool. Refrigerate until ready to serve with whipped cream.  

wine Wine recommendation: Pinot Gris; Chardonnay

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