Pilgrim Pumpkin Pie
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Description
My husband never liked pumpkin pie until he tasted mine. I don't know what makes mine so different but here is the recipe. White sugar may be used in place of honey.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons salt
- 1 ¾ cups shortening
- 1 tablespoon distilled white vinegar
- 1 egg
- ½ cup ice water
- 2 eggs, beaten
- 2 cups pumpkin puree
- ¾ cup honey
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 (12 fluid ounce) can evaporated milk
- 2 cups heavy whipping cream
- ¼ cup honey
- ½ teaspoon ground ginger
Directions
- 1. Preheat oven to 425 degrees F (220 degrees C).
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
- 6. 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.
- 7. 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.
Nutrition Facts
serving: 1 pie
calories: 1076.8 kcal
carbohydrates: 96.1 g
protein: 14.1 g
saturated fat: 27.9 g
cholesterol: 165 mg
sodium: 976.5 mg
fiber: 3.8 g
sugar: 43.5 g
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