Holiday Pumpkin Pie
1 1/4 cups flour, unbleached
1/4 teaspoon sea salt
1/4 cup shortening
4 to 5 tablespoons cold water, divided
1 can (16-oz.) pumpkin
2/3 cup C&H® Granulated Sugar
teaspoon cinnamon, ground
1 1/2 teaspoons ginger, ground
cloves or allspice, ground
4 egg whites
1 cup evaporated skim milk
Preheat oven to 375°F. In medium
mixing bowl, stir together flour and salt. Using pastry blender, cut in
shortening until mixture resembles fine crumbs.
Sprinkle 1 tbsp. water
over part of the mixture; gently push moistened dough to side of bowl. Repeat,
using remaining water, 1 tbsp. at a time, until dough is moistened. Form dough
On lightly floured surface, flatten ball of dough with hands.
Roll dough from center to edges forming a circle about 12 inches in diameter.
Ease pastry into 9-inch pie plate, being careful not to stretch the
pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold extra pastry
under the edge. Do not prick pastry. Bake with Pie Filling (recipe follows).
In large mixing bowl, stir together pumpkin,
sugar and spices. Add egg whites to mixture until combined. Stir in milk and
water. Pour pumpkin mixture into pie crust. Cover edge of crust with aluminum
foil. Place pastry-lined pie plate on oven rack.
Bake 25 minutes. Remove
foil. Bake additional 25-30 minutes or until knife inserted near center comes
out clean. Cool on wire rack. Cover and store pie in refrigerator.
Used with permission from C&H Sugar
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