Pumpkin Pie - Recipe

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PUMPKIN PIE

2 cups stewed and drained pumpkin
2 cups milk or light cream
1 cup brown sugar
2 eggs
1 tbsp. rum or 1 tsp. vanilla
1 tsp. salt
1/2 tsp. ginger
2 tsp. cinnamon
1/8 tsp. allspice

Preheat oven to 375°F.

Tip: Shield pie edges with foil if edges are browning too quickly.

Mix pumpkin with milk or cream, sugar, beaten eggs, rum or vanilla, salt and spices, and beat well.

Note: Drain pumpkin well; if the pumpkin has too much liquid even after draining and pressing out moisture, add a tablespoon or 2 of cornstarch. Pumpkin mixture may be processed in a blender or food processor until smooth.

Pour into pie dish lined with pastry. Place in preheated oven for 15 minutes then lower heat to 350°F and bake for 45-55 minutes or until a knife inserted in filling comes out clean.

Pastry:

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2-3 cups shortening
cold water

Sift dry ingredients, rub in shortening with finger tips, or cut in using a pastry blender. Add just enough ice cold water to hold the dough together. Roll out to 1/8-inch thickness and line pie dish.

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