Spiced Pumpkin Custard Pie |
|
 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
If it's the crust that makes you nervous about pie-making, this pie is for you. Its nutty, gingery crumb crust is simply patted into the pie plate. Ingredients:
3/4 cup chopped pecans, toasted |
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
7 tablespoons shortening |
2 tablespoons plus 1 teaspoon ice water |
filling: |
2 eggs |
3/4 cup sugar |
1 teaspoon ground cinnamon |
3/4 teaspoon ground allspice |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1 can (15 ounces) solid-pack pumpkin |
1 can (12 ounces) evaporated milk |
whipped cream, optional |
additional ground cinnamon, optional |
Directions:
1. Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
3. Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.
|
|