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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Janice's Pumpkin Pie Recipe

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This recipe for Janice's Pumpkin Pie is from Nina's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie Filling:
1 15 oz can pumpkin
2 eggs
3/4 Cup sugar
1 2/3 C heavy whipping cream
1 1/2 t. pumpkin pie spice

Crust (in a food processor):
1 1/2 C flour
1 1/2 teasoon cornstarch
2 T shortening (stick shortening is easy)
1 stick butter (1/2 Cup) (slice cold stick in 8 pieces)
1/2 teaspoon salt
1/3 Cup ice water (5 1/3 T)
Directions:
Directions:
Filling: Beat eggs, then sugar, cream and spice...and add other ingredients and pour into 9" unbaked pie shell. Bake at 425 for 15 minutes...reduce to 375 and bake about 40 more minutes until center is set and a knife comes out clean.

Crust: Process flour, salt, shortening, butter pieces till pea-size...add ice water 1 T at a time just till it forms a ball..(may not need all the water as it depends on moisture in flour). Gather up mixture and pat into 4" disk...wrap and chill for an hour. Roll out on lightly floured board, fold in half, and transfer to pie plate. Add filling and bake.
Personal Notes:
Personal Notes:
May look like a standard recipe...but, it's not. The heavy cream makes a huge difference in pumpkin filling...taste as well as texture!

And pie crust in food processor is real progress for most cooks...especially if long spells go between making piecrust...gets more standardized results!

 

 

 

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