Ingredients
The following ingredients have 16 Servings
- 1 + 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoon sugar
- 1/4 cup 4 tablespoons cold butter, cut into small cubes
- 1/4 cup 4 tablespoons cold vegetable shortening
- 3 to 5 tablespoons ice water
- 1 cup canned pumpkin puree (not pie filling)
- 2/3 cup evaporated milk
- ½ cup packed brown sugar
- 2 eggs
- 1 tablespoon granulated sugar
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon pepper
- 1/8 teaspoon salt
- 1 tablespoon corn starch
Instruction
- Make the crust:
- Whisk together the flour, sugar, shortening, butter and salt in a medium bowl.
- With a pastry blender or two knives used scissor fashion until mixture resembles coarse crumbs.
- Stir in 3–5 tablespoons of ice water until dough just holds together.
- When you are ready for baking preheat the oven 375F. Roll out the crust on a lightly floured surface to 12 - 13 inches in diameter.
- Press into a 6-inch pie pan (inside top measurement) that is at least 1 +1/2 inches deep.
- Trim the sides
- Fold the edges under and flute or make a pattern with a fork
