Pumpkin Pie

This recipe is from my Italian grandmother. It's not too sweet, and has a wonderful spice mix that isn't overpowering. Light and fluffy, always a wonderful Thanksgiving dessert, but great any time of the year.

Pie Crust

Makes enough for one single-crust pie, or 12 tarts. 

Ingredients

1 ¼ cups all-purpose flour, plus more for dusting

1 Tablespoon of sugar

Pinch salt

½ cup unsalted butter, cold and cut into small chunks

2-3 Tablespoons of ice water, plus more if needed

(3 for Denver High Altitude)

Method
Mix the flour, sugar and salt in a bowl.  Add the cubed butter and mix in with a pastry cutter till the pieces are the size of peas.   Add the ice water one tablespoon at a time and mix with a wooden smooth.  Gather into a ball and flatten slightly.  This recipe can be made in a food processor.  Add dry ingredients, then add butter.  Pulse till dough has pea-size crumbs.  Add water starting with 2 Tbs.  Pulse a few more times.  Remove the dough from the bowl, gather into a ball and flatten slightly.

Wrap in plastic and refrigerate for 30 minutes.  Roll out and line a 9” pie plate - glass or metal.

Filling

½ cup sugar

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

Pinch of cloves

2 Eggs

1 can of pure pumpkin (15 oz)

1 can of carnation evaporated milk (12 oz)

  or 1 1/2 cups of half and half cream

Method 

Mix the sugar and spices together in a bowl.  Add the eggs and beat well.  Add the pumpkin and mix.  Gradually add the milk and mix till smooth.

Pour into the pie crust. 

Bake at 425F for 15 minutes and then reduce temperature to 350F.  Bake till filling is set and puffed and crust is golden (30-35 minutes).  Cool.  Serve with whipped cream.