Fresh Pumpkin Pie
(with low-sugar options)
Pastry for Single-Crust Pie:
1 cup all-purpose flour (whole wheat pastry flour is also good in this)
1/2 teaspoon salt
1/3 cup shortening (I like Butter-flavor Crisco)
3 to 4 tablespoons cold water
Filling:
2 cups roasted pumpkin, pureed
1 (12 ounce) can evaporated milk, or cream
2 eggs
3/4 cup packed brown sugar (or use part brown Sugar Twin, or Splenda)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 400 degrees F.
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water gradually (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough until it holds together.
With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a blender, combine pumpkin, evaporated milk or cream, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. Garnish slices with a dollop of whipped cream.
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