- 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
- 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.
03/13/2017
recipepes.com
pilgrim pumpkin pie, recipe
PT15M
PT1H
5
455 calories
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