Pilgrim Pumpkin Pie Recipe

Ingredients
<br>- 4 cups all-purpose flour
<br>- 1 tablespoon white sugar
<br>- 2 teaspoons salt
<br>- 1 ¾ cups shortening
<br>- 1 tablespoon distilled white vinegar
<br>- 1  egg
<br>- ½ cup ice water
<br>- 2  eggs, beaten
<br>- 2 cups pumpkin puree
<br>- ¾ cup honey
<br>- ½ teaspoon salt
<br>- 1 teaspoon ground cinnamon
<br>- ½ teaspoon ground ginger
<br>- ¼ teaspoon ground cloves
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 2 cups heavy whipping cream
<br>- ¼ cup honey
<br>- ½ teaspoon ground ginger
<br><p></p>Directions
<br>step 1: Preheat oven to 425 degrees F (220 degrees C).
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
<br>step 6: 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.
<br>step 7: 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.
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Ingredients
- 4 cups all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons salt
- 1 ¾ cups shortening
- 1 tablespoon distilled white vinegar
- 1 egg
- ½ cup ice water
- 2 eggs, beaten
- 2 cups pumpkin puree
- ¾ cup honey
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 (12 fluid ounce) can evaporated milk
- 2 cups heavy whipping cream
- ¼ cup honey
- ½ teaspoon ground ginger

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C).
step 2: 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.
step 3: 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.
step 4: 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.
step 5: Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
step 6: 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.
step 7: 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.

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