| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
La times, Latimes1 |
8 |
servings |
INGREDIENTS
|
|
=== PLAIN PASTE CRUST === |
| 2 |
c |
Flour |
| 3/4 |
ts |
Salt |
| 1/4 |
c |
Butter; diced |
| 2 |
tb |
Lard or shortening |
| 3 |
tb |
Cold water |
|
|
=== PUMPKIN PIE FILLING === |
| 2 |
c |
Pumpkin puree |
| 2 |
tb |
Flour |
| 2 |
|
Eggs |
| 3 |
c |
Milk |
| 3/4 |
c |
Sugar |
| 1/2 |
tb |
Ground ginger |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
PLAIN PASTE CRUST: Mix flour and salt in large bowl. Add butter and
lard work quickly into flour with pastry cutter, fork or hands until
flour resembles coarse pebbles. Add cold water and work dough with
hands just until dough forms. Knead dough on floured board 5 minutes
then roll out to about 1/8-inch thickness. Line 9-inch round pie pan
with dough. Remove excess dough from edges. Fill unbaked pie shell
with dried beans or pie weights. Bake at 350 degrees 5 minutes.
Remove from oven and set aside. PUMPKIN PIE FILLING: Mix pumpkin
puree, flour, eggs, milk, sugar, ground ginger, cinnamon and salt and
pour into baked crust. Bake at 350 degrees until pie surface is
smooth and knife inserted in center comes out clean, 1 hour to 1 hour
15 minutes. Refrigerate pie 1 hour before serving. Yields 8 servings.
Each serving: 348 calories; 435 mg sodium; 78 mg cholesterol; 12
grams fat; 52 grams carbohydrates; 9 grams protein; 1.09 gram fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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