9 inch pie plate, deep-dish variety
Combine flour, butter, and optional egg in a food processor. Add ice water
very slowly. When ingredients gather into a ball, remove from machine,
wrap in wax paper and refrigerate for about 1/2 hour.
Preheat oven to 450°
In large bowl, lightly beat eggs. Using a whisk, stir in pumpkin and blend
well. Whisk in milk, both sugars, cloves, allspice, ginger, cinnamon and
Lightly grease pie plate.
Roll out crust and place it carefully in plate.
Pour in filling and bake
for 10 minutes at 450 °F. Lower
heat to 400°F and bake about 40 to 45 minutes longer or until a knife
inserted in the center of the pie comes out clean.
Refrigerate pie, and
serve with either whipped cream or vanilla ice cream.
Yield: 1 pie
This recipe from www.inmamaskitchen.com
Contributor: Valerie Berg
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