Pumpkin Pie

 For many of us, homemade pumpkin pie is the classic dish that says “Thanksgiving,” pure and simple. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. Put away the rolling pin – this easy pat-in crust makes prep a breeze!



Ingredients

Pat-in-the-Pan Pastry

  • 1 1/3
    cups Gold Medal™ all-purpose flour
  • 1/2
    teaspoon salt
  • 1/3
    cup vegetable oil
  • 2
    tablespoons cold water

Filling

  • 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
    can (15 oz) pumpkin (not pumpkin pie mix)
  • 1
    can (12 oz) evaporated milk

Sweetened Whipped Cream

  • 3/4
    cup whipping cream
  • 2
    tablespoons sugar

Steps

1 Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork 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. Press in bottom and up side of 9-inch glass pie plate.

2 In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.

3 To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.

4 Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.

5 In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

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