Ingredients
- 2 cups cooked pumpkin
- 2/3 cup / 150 mL sugar
- Light tsp / mL salt
- 1 tsp / 5 mL Watkins Cinnamon
- 1/3 tsp / 1.6 mL Watkins Organic Ginger
- 2 tbsp / 30 mL molasses
- 1/3 tsp / 1.6 mL Watkins Organic Nutmeg
- 3 eggs
- 2 cups / 475 mL milk
- 3 tbsp / 45 mL butter, melted over hot water
For Pie Crust
- 1 1/2 cups / 375 mL flour (Pastry Flour is recommended for a flaky crust)
- 1/2 tsp / 2.5 mL salt
- 1/4 tsp / 1.25 mL baking powder
- 3/4 cup / 180 mL chilled butter
- 1/4 cup / 60 mL (or less) iced water
Directions
Pumpkin Pie Filling
To steamed mashed pumpkin, add sugar, salt and spices. Add eggs slightly beaten, milk, and melted butter. Mix thoroughly. Line pie tin with chilled pastry, brush with unbeaten white of egg. Bake shell in hot oven, setting another pie pan of same size inside the pastry lined pan and bake in oven 500°F/260°C for 10 minutes. Remove the second pan; pour in pumpkin mixture. Reduce heat to moderate, 350°F/180°C, and bake 30 minutes or until firm.
Pie Crust
Sift dry ingredients together and lightly work in chilled butter. Sprinkle just enough iced water over the floured butter to dampen, tossing mixture back and forth to blend. Use only enough water to hold flour and butter together. Roll in waxed paper. Place in refrigerator and chill for several hours.
Total Time: 1 Hour and 10 Minutes
Prep Time: 40 Minutes
Cook/Bake Time: 30 Minutes
Yields: 1 pie or 8 to 12 slices
