Pumpkin Pie
Pat-in-the-Pan Pastry — (below)
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (16 ounce) can pumpkin
1 (12 ounce) can evaporated milk
Sweetened Whipped Cream — (below)
OR
1 cup frozen (thawed) whipped topping
PAT-IN-THE-PAN PASTRY
1 1/3 cups all-purpose flour
1/3 cup vegetable oil
1/2 teaspoon salt
2 tablespoons cold water
SWEETENED WHIPPED CREAM
1/2 cup whipping (heavy) cream
1 tablespoon granulated or powdered sugar
Heat the oven to 425ş. Prepare Pat-in-the-Pan Pastry (below).
Beat the eggs slightly in a large bowl with a wire whisk or hand beater.
Beat in the sugar, cinnamon, salt, ginger, cloves, pumpkin and milk.
To prevent spilling, place pastry-lined pie plate on oven rack before
adding filling. Carefully pour the pumpkin filling into the pie plate.
Bake 15 minutes.
Reduce the oven temperature to 350ş. Bake about 45 minutes longer or until
a knife inserted in the center comes out clean. Place pie on a wire
cooling rack after baking. If after 4 to 6 hours the pie has not been
served, cover and refrigerate it.
Serve pie with Sweetened Whipped Cream (below). Cover and refrigerate any
remaining pie up to 3 days.
PAT-IN-THE-PAN PASTRY:
Mix the flour, oil and salt with a fork in a medium bowl until all flour
is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing
with fork until all water is absorbed. Shape pastry into a ball, using
your hands. Press pastry in bottom and up side of pie pan.
SWEETENED WHIPPED CREAM:
Beat the whipping cream and sugar in a chilled medium bowl with the
electric mixer on high speed until stiff peaks form. Serve immediately, or
continue with recipe to freeze and use later. Place waxed paper on cookie
sheet. Drop whipped cream by 8 spoonfuls onto waxed paper. Freeze
uncovered at least 2 hours. Place frozen mounds of whipped cream in a
freezer container. Cover tightly and freeze no longer than 2 months.
____________________
Bake:
“1:00″
Per serving: 356 Calories (kcal); 19g Total Fat; (47% calories from fat); 7g Protein; 40g Carbohydrate; 80mg Cholesterol; 335mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
NOTES : Essential Equipment: 9-inch pie pan; electric mixer or hand beater
Lighter Pumpkin Pie: For 2 grams of fat and 120 calories per
serving, omit Pat-in-the-Pan Pastry. Heat the oven to 350ş. Spray
9-inch pie pan with cooking spray. Use evaporated skimmed milk.
Prepare filling as directed; pour into sprayed pie pan. Bake about
45 minutes or until knife inserted in center comes out clean.
Tips
Be sure to purchase canned pumpkin, not pumpkin pie mix, for this
recipe. The pumpkin pie mix would require a different recipe.
The whipping cream will beat up more easily if the bowl and
beaters for the mixer are chilled in the refrigerator for about 20
minutes before beating.
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