Prep Time:
30 minutes, plus 15 minutes refrigeration

Cook Time:
1 hour 10 minutes

Servings:
12 servings

Prep Time:
30 minutes, plus 15 minutes refrigeration

Cook Time:
1 hour 10 minutes

Servings:
12 servings

INGREDIENTS

  • Pie Crust
  • 2 C. (500 mL) all-purpose flour
  • 3/4 tsp. (4 mL) salt
  • 1 C. (250 mL) Crisco® All-Vegetable-Shortening
  • 1 egg
  • 2 Tbsp. (30 mL) cold water
  • 1 Tbsp. (15 mL) white vinegar
  • Filling
  • 1 3/4 C. (425 mL) pumpkin puree
  • 1 C. (250 mL) packed brown sugar
  • 2 eggs
  • 2 Tbsp. (30 mL) all-purpose flour
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • 1/2 tsp. (2 mL) ginger
  • 1/2 tsp. (2 mL) nutmeg
  • 1/4 tsp. (1 mL) cloves
  • 1/2 tsp. (2 mL) salt
  • 1 can (354 mL) regular or 2% evaporated milk

DIRECTIONS

  1. Preheat oven to 350°F (180°C).
  2. Pastry: Combine flour and salt in large mixing bowl. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened.  Flatten dough into a circle about 6” (15 cm). Wrap and chill 15 minutes for easier rolling.
  3. Roll the dough on a lightly floured surface into a circle 1″ (2.5 cm) wider than 10” (25 cm) pie plate. Transfer into pie plate. Press into bottom and up sides of plate. Trim overhang and flute edges.
  4. Filling: Whisk together pumpkin, sugar, eggs, flour, spices and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture.
  5. Bake in preheated oven, on bottom rack for 60 to 70 minutes or until set. Cool on wire cooling rack.