Pumpkin Pan PIe

Pumpkin Pan Pie

Prepared pasty for a double-crust pie  (Recipe follows)

1-3/4 cup pumpkin (15-oz can)

3/4 cup packed brown sugar

1-1/4 tsp pumpkin pie spice

1/2 tsp salt

4 eggs, lightly beaten

1-1/2 cups half & half

• Preheat oven to 400◦
• Line a baking pan (15x10") with foil.
• Pat the pastry into the bottom and up the sides of the pan. (Do not prick holes in the pastry)
• Line the pastry with a double thickenss of foil.
• Bake for 10 minutes. Remove foil. Set aside.
• In a separate bowl, combine the pumpkin, brown sugar, pumpkin pie spice and salt.
• Add eggs stir until just combined. Add the half & half.
• Pour the mixture over the baked crust.
• Bake for an additional 30 minutes or until a knife inserted comes out clean.
• Allow to cool on a wire rack. Cool and chill for about 2 hours.
• Serve with real whipped cream. (Recipe follows)
•  Sprinkle with some pumpkin pie spice for a pretty presentation.

________________________________________________________________________

Pastry

2-1/2 cups flour

1 tsp salt

1/2 cup shortening

1/4 cup butter

Ice water (will need aprox 1/2 - 2/3 cup)

• In a bowl combine the flour and salt.
• Using a pastry blender, cut in the shortening and butter.
• Gradually add the ice water to the flour mixture 1 tablespoon at a time until the mixture begins to come together.
• Knead gently with your hands until the dough holds together.

________________________________________________________________________

Whipped Cream

1 cup whipping cream

2 tbs sugar

1/2 tsp vanilla

In a chilled mixing bowl, beat the cream until soft peaks form. Add sugar and vanilla

* I got this recipe from the 2016 issue of Better Homes & Garden Magazine (pg 96)