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Pilgrim Pumpkin Pie recipe

1 servings

Ingredients:

4 cups all-purpose flour

1 tablespoon white sugar

2 teaspoons salt

1 3/4 cups shortening

1 tablespoon distilled white vinegar

1 egg

1/2 cup ice water

2 eggs, beaten

2 cups pumpkin puree

3/4 cup honey

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 (12 fluid ounce) can evaporated milk

2 cups heavy whipping cream

1/4 cup honey

1/2 teaspoon ground ginger

Instructions:

Preheat oven to 425 degrees F (220 degrees C).

To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt.

Cut in shortening until mixture resembles coarse meal.

In a small bowl whisk together vinegar, 1 egg, and ice water.

Pour into flour mixture and stir until dough forms a ball.

Divide into 4 portions.

Freeze 3 of them or use for other pies.

Reserve one for Pilgrim Pumpkin Pie.

To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk.

Mix well.

Roll out pastry and fit into a 9 inch pie plate.

Pour in pumpkin filling.

Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C).

Bake an additional 45 minutes, until filling is set.

To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger.

Whip until soft peaks form.

Chill 1 hour before serving.

Place a spoonful on top of each slice of pie.