Pumpkin pie with short pastry crust

Yield: 8 servings

Measure Ingredient
1 can Pumpkin (16oz)
1 cup Honey
2 tablespoons Molasses
2 teaspoons Cinnamon,ground
¼ teaspoon Allspice,ground
1 cup Flour,all-purpose
1 pinch Salt
4 tablespoons Butter,unsalted,cut/bits
¼ teaspoon Cloves,ground
1 pinch Salt
4 \N Eggs,large
1 cup Cream,heavy
½ cup Cranberries,fresh,cooked
1½ tablespoon Vegetable shortening,solid
3 tablespoons Water,cold




Sift the flour and salt together into a large bowl. With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs. Add only enough water to make a soft dough.

Form into a ball, wrap in wax paper and chill for at least 1 hour.

*** PIE ***

1. Roll the crust dough on a lightly floured surface to a ⅛" thickness and place in the bottom of a 10" pie pan. Trim and flute the edges.

2. Preheat the oven to 450'. Combine the pumpkin, honey, molasses and spices in a food processor and process until well blended. With the processor on, add eggs one at a time, processing a few seconds after each addition. Transfer to a large bowl.

3. Beat the cream in a large bowl until doubled in volume. Fold into the pumpkin mixture. Pour into prepared pie shell and bake 10 minutes. Reduce the heat to 350' and bake until a toothpick inserted in the center comes out clean, about 40 minutes longer. Arrange cranberries in a circle on top of pie.

Submitted By JR BYERS On 11-28-95

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