FRESH PUMPKIN PIE
Steps:
- Crust: Cut Crisco into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added, if necessary.) Gather pastry into ball; shape into flattened round on lightly floured cloth covered board. Roll pastry two-inches larger than inverted 9-inch pie plate. Fold pastry into quarters; place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry one-inch from rim of plate. Fold and flute edges. Pie: Preheat oven to 375a. 1. Cut pumpkin in pieces and remove seeds. Boil until tender (like you would potatoes). Drain and cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Firmly pack pumpkin when measuring, being sure to drain off excess liquid. 2. In a large bowl, slightly beat eggs and add evaporated milk. Add brown sugar, salt, ginger, nutmeg, cinnamon and pumpkin puree. Stir well after each addition. 3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. 4. Bake 375 degrees for 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. 5. Cool pie, and refrigerate overnight for best flavor.
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