Pilgrim Pumpkin Pie

Pilgrim Pumpkin Pie

by Chris Scott 1 year ago
4.6 (9)
1076.8 kcal
96.1 g carbs
Share recipe
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. 1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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. 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. 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. 5. Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
  6. 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. 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