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Traditional Pumpkin Pie

Traditional Pumpkin Pie

1 Hr(s) 20 Min(s)
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1 serving
Original recipe yields 1 serving
Pastry
1 1/3 cup Gold Medal all-purpose flour
1/3 cup vegetable oil
1/2 teaspoon salt
2 tablespoons cold water
Pie Filling
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (12 ounces) evaporated milk
Sweetened Whipped Cream
3/4 whipping (heavy) cream
2 tablespoons granulated sugar
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Let's Make It
1
1. Preheat oven to 425°F. Mix flour, oil, and salt in medium bowl with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of pie plate, 9x11/4 inches.
2
2. Beat eggs slightly in large bowl with wire whisk or hand beater. Beat in sugar, cinnamon, salt, ginger, cloves, pumpkin, and milk. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 Minutes.
3
3. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on wire cooling rack. If after 4 hours pie has not been served, cover and refrigerate it.
4
4. Beat whipped cream and sugar in chilled medium bowl with electric mixer on high speed until stiff peaks form. Serve pie with sweetened whipped cream.
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