Pilgrim Pumpkin Pie

The made-from-scratch pie dough rolls out easily, offering a perfect 9-inch pie crust for the delicious pumpkin filling. That filling is sweetened with honey, spiced with cinnamon, ginger, and cloves, and made nice and creamy with evaporated milk. Serve with a spoonful of honey-ginger whipped cream.

• Calories: 1077 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• ½ teaspoon ground ginger
• 1 tablespoon white sugar
• 4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon distilled white vinegar
• 2 teaspoons salt
• 2 eggs, beaten
• ¼ teaspoon ground cloves
• ¼ cup honey
• 1 (12 fluid ounce) can evaporated milk
• ¾ cup honey
• 2 cups heavy whipping cream
• 2 cups pumpkin puree
• 1 ¾ cups shortening
• ½ cup ice water

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.

Step 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.

Step 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.